FROM US. FOR US. APRIL 2017

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THE MAGAZINE CHEFS LOVE TO READ volume 12, issue 4

ASEELAH BRIGADE How three chefs from a single restaurant at Radisson Blu Deira took on 1,300 chefs last month to win top honours at the Emirates Salon Culinaire

EAST COAST RULES Full listing of rules and regulations for the upcoming East Coast Salon Culinaire to be held next month

SWEET SLAYER BEHIND DASHRATH PAKHRIN’S QUIET, UNASSUMING DEMEANOUR SIMMERS A COURAGEOUS CULINARIAN. MEET THE ‘MIDDLE EAST YOUNG CHEF OF THE YEAR’ TROPHY WINNER AT GULFOOD 2017

DOUBLE PASTRY YOUNG WHAMMY POWER CHEFS Chef Rabeh Amer Shangri-La Dubai’s Two teams from returns with another Pastry Chef Saw Aung Abu Dhabi and Doha Best Arabic Chef trophy. Kyaw Khaing from take up our Nestle This time at Emirates Myanmar reveals his Professional Golden Salon Culinaire favourite recipe Chef Hat challenge

April 2017 Gulf Gourmet president’sstation email [email protected] PRESIDENT’S STATION

Dear fellow chefs, ladies and gentlemen,

Welcome to the April issue of our Gulf Gourmet.

We’ve just completed three busy months and look forward to quarter two. Our upcoming highlights being our AGM – Annual General Meeting and the East Coast Salon in Fujairah.

I have just returned from the 2nd International Hoi An Food Festival which was again a great event. You will find the full report and pictures in our May issue.

We have three events lined up for April. On the 11th is our monthly networking meeting to be held at Jood Hotel with Chef Youssef Darwish. 23rd evening will see the US Poultry Seminar at the Radisson Blu Hotel DDC. This will be an event for Chefs and the industry. And on 27th is the ECG supported La Chaine des Rotisseurs “Concours des Jeunes Chefs Rotisseurs” event. It includes the UAE Bailliage National Competition Final hosted by ICCA. The UAE winner will go on to represent us in the world finals to be held in Frankfurt, Germany in September.

May too will be extremely busy. Our culinary team led by Andy Cuthbert will compete at HOFEX in Hong Kong. Our second culinary team led by Chef Majed WORLD ASSOCIATION Al Sabagh will compete in Beijing. FO SFEHC SEITEICOS SEITEICOS On 8th May, we will have the US beef Workshop hosted by Bassam Bousaleh If you missed previous issues of Gulf appreciate your support. Also, do look at and the AMFI team on behalf of US Gourmet, please visit gulfgourmet.net the Friends of the Guild pages to know Beef Export Federation at Radisson for the back issues. who our supporters are. Blu Hotel DDC. And the following day will see the US Beef Team hosting the I urge all members to check out www. A final thank you to Chef Diyan Manjula US Beef Mini Plated Competition on emiratesculinaryguild.net to know and his team from Radisson Blu Hotel our monthly meeting day. The awards what’s happening on the calendar. Do DDC for hosting the March meeting. ceremony will be held straight after visit facebook.com/wacsyoungchefs and our meeting. encourage your young chefs to join and Culinary Regards, stay in contact with over 4,000 chefs I look forward to seeing you all on May across the globe. Uwe Micheel 22nd in Fujairah for the East Coast President, Emirates Culinary Guild Salon, and on 23rd for our AGM – Annual Please do not miss the company profiles Director of Kitchens General Meeting. of our corporate members. We really do Radisson Blu Hotel Deira Creek

3 4 CONTENTS 18 14 11 08 07 2017 April gg

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Gulf Gourmet Gulf

reveals hisfavourite recipe path tosuccessandalso us abouthissustained Khaing fromMyanmartells Chef SawAungKyaw Shangri-La Dubai’s Pastry Pastry Power Season 5 Hat CompetitionUAE– Professional GoldenChef’s competitors fortheNestle arethismonth’sResort Chefs fromAlRahaBeach (by NestleProfessional) Golden Chef-UAE industry service community andthefood happening intheChef A quickround-upofwhat’s News Bites Guild Emirates Culinary the Brands thatsupport the Guild Friends of things F&Bintheregion Our Editor’s takeonall Editor’s Note 30

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meeting inDubai Culianire, andtheGuild images fromSalon the region.Includes events takingplace around newsandchef industry Images offoodservice Season 2 Hat CompetitionQatar– Professional GoldenChef’s competitors fortheNestle Doha arethismonth’s Kempinski, ThePearlin Chefs fromMarsaMalaz (by NestleProfessional) Golden Chef-Qatar Salon Culinaire2017 gastronomist, atGulfood the runner-up forbest best Arabicchef, and the bestyoung chef, the Hotel DDC,forwinning restaurant inRadissonBlu the boys fromAseelah Our cover thismonthare Cover Story News andEvents

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meeting inDubai Culianire, andtheGuild images fromSalon the region.Includes events takingplace around newsandchef industry Images offoodservice East CoastRules the region equipment suppliersin food, beverage and leading A listingofall Members Directory 18 14

April 2017 Gulf Gourmet editor’snote EDITOR'S NOTE email [email protected]

his month’s cover story is the perfect example of how one can leverage the surroundings of his Tor her workplace to make the impossible possible. Four years ago, the young man on the cover of this magazine would not have CREDITS known the difference between THE EMIRATES President Uwe Micheel frying and grilling. Yet, today he is the undisputed under-25 culinary CULINARY GUILD Phone +971 4 340 3128 champion in the Middle East. Fax +971 4 347 3742 Email [email protected] So how did it happen? The answer is straightforward if you know his EDITORIAL Editor & Publisher Aquin George background. Chef Dashrath hails Phone +971 50 504 5033 Email [email protected] from a village in Nepal where you Associate Publisher Amaresh Bhaskaran need to work very hard all the time Phone +971 50 456 8161 to make ends meet. What is critical here is that he Email [email protected] grabbed these opportunities, and When he landed his first job in Dubai, he made the most of it after his CREATIVE Seeing Things Photography he had limited culinary knowledge. gruelling shifts as a Commis II. Phone +971 50 547 2477 www.seeingthings.ae You could say that he fell through He practiced hard and helped the Amro Fahed Al Yassin the cracks. He could have easily chefs, who are at a level he never Leap studios succumbed to fear seeing stalwarts even imagines he can rise to. And at every level of the culinary ladder he believed in perseverance at work CONTRIBUTORS Anne Marie working around him. Fortunately and at competitions. Jehan Khan for him, he decided to work hard, be Zoja Stojanovic dedicated to the job, and not expect If he can do it, so can you. You may Content Farm anything special in return. And as is not have the best chef to guide you, ADVERTISING Sales & Mktg. Andrew Williams always the case, it is the unexpected but you do have the internet. You Phone +971 4 368 6450 that came his way. may have long shifts at work but Email [email protected] you can still stay back a few hours Chef Dashrath was adjudged ‘Middle longer to practice. And you may not DESIGN Art Director Vahiju PC East Young Chef of the Year 2017’ at be given permission to compete, but Graphic Designer Natalie King Emirates Salon Culinaire in Gulfood you can compete for yourself. PRODUCTION Masar Printing & Publishing by a panel of WACS-certified judges from around the world. And now, Regardless of your circumstances, LICENSED BY National Media Council his destiny going forward has been for every roadblock there is an altered for the better. alternative path to follow. All you PUBLISHED BY SMARTCAST GROUP FZ-LLC need to do is never stop trying to PO Box 34891, Dubai Media City, Sure, he was lucky to have Chef Uwe excel in your work. Make sure your Dubai, United Arab Emirates and Chef Diyan for top-level support. food tastes better than your peers. COPYRIGHT All material appearing in Gulf Gourmet Sure, he was fortunate to be an And have a positive outlook to life. is copyright unless otherwise stated assistant to multi-award winning or it may rest with the provider of Chef Rahil Rathod, Chef Rabeh Amer These are the qualities possessed by the supplied material. Gulf Gourmet and Chef Chamika. Sure, he was all the chefs featured in the magazine. magazine takes all care to ensure blessed to have a brother who guided You should inculcate them too. information is correct at time of him to join Radisson Blu Deira and printing, but the publisher accepts no responsibility or liability for the accuracy a friend in Chef Sommbun, at the Until next time, enjoy the read and of any information contained in the text start of his career. And surely, he’s keep cooking with passion. or advertisements. Views expressed privileged for being chosen to be part are not necessarily endorsed by the of the million-dirham scholarship Aquin George editor and publisher. from ICCA for under-privileged chefs. Editor

7 8 FRIENDS OF THE GUILD friends of 2017 April

Gulf Gourmet Gulf the guild the Gulf Gourmet Gulf 2017 April

9 FRIENDS OF THE GUILD 10 FRIENDS OF THE GUILD April 2017 April

Gulf Gourmet Gulf April 2017 Gulf Gourmet

newsbites NEWS BITES

Le Cirque Dubai Opens in The Ritz-Carlton DIFC

e Cirque Dubai, a take on the has worked with Vivir El Vino, New York original, opens here directed by Michelin-Starred L on April 12. The restaurant Chef Pepe Rodriguez, then at two offers classic French fare with an Michelin-starred restaurant Sergi Italian twist. The concept has taken Arola Gastro in Madrid, followed influence from the original menu by Arola Bar and Restaurant in developed by notable chefs such Mumbai and 55&5th The Grill at as Daniel Boulud, David Bouley and St Regis, Abu Dhabi. Christophe Bellanca. He says, “Food is my passion Le Cirque Dubai’s menu has and having the opportunity to been developed by Head Chef work with the team in New York Manuel Olveira Seller Born in to develop a menu that reflects Spain, Chef Manuel began to the current UAE market has craft his culinary skills during been a personal challenge, yet an internship at a traditional thoroughly rewarding. We’ve family owned restaurant in 1999. developed some truly distinctive Since then, he has accumulated dishes that will become over 15 years of experience. He signatures of the Dubai venue.”

Chef Khedr is Executive Brasserie Quartier Sous Chef at Warwick Dubai welcomes Chef Fabien

yrian chef Khedr here is a new Chef de Cuisine at the Brasserie Mohsen Al Issa has been Quartier kitchen in St Regis Dubai. And he is Spromoted from Sous Tnone other than Fabien Gailly. Chef Fabien chef to executive sous chef brings to his new role a wealth of experience from at Warwick Hotel Dubai. Chef Michelin starred restaurants around the world. Khedr, joined the property just three years ago, and is now Born in Chile, South America, Fabien went on in-charge of culinary operations to study at one of the most prestigious cooking throughout the hotel. schools in France, Lycee Hotelier Lesdiguieres and obtained his CAP Cuisine and CAP Service in 2002. The 37-year-old began his career at Le Méridien Hotel Fabien’s apprenticeships and experience in Damascus. He moved to Michelin starred restaurants across Europe Dubai in 2006 and has and the USA ignited his passion to become previously worked at Ritz a professional chef. Other Michelin starred Carlton JBR, Madinat restaurants Fabien has worked in as Sous Chef de Jumeirah, Millennium Hotel Cusine include Le Cheval Blanc, Courchevel (two Sharjah, and the Sharjah stars), Chateau de La Chevre d’Or (two stars), Hilton. Outside of Syria and Hotel Les Barmes de l’Ours, Val d’Isere (one star) Dubai, he’s also worked in and Hotel La Reserve De Beaulieu Mer restaurant Kuala Lumpur and Vietnam (two stars) – all in France.

11 April 2017 Gulf Gourmet NEWS BITES Regional Flavours of India at Zafran Other culinary egional Flavors of India, a menu appointments featuring curry favourites Rfrom across the country, has around town launched this month at Zafran Indian Bistro in Mirdif City Center. According Hilton Abu Dhabi has to Chef Gaurav Singh “each of these hired Walter Miculan curries is a classic, representing as their executive chef. various regions of India.” Chef Walter has been a professional in the kitchen Dishes on the menu include ‘Gosht for over 25 years. Prior aur Kairi ka keema’, a lamb meat to this he was Executive preparation from Hyderabad; ‘Lamb Sous Chef at Hilton Dubai Vindaloo’, a Goan delicacy inspired Jumeirah Beach and then by Portuguese traders from the 16th a cluster executive chef century; ‘Mughlai Murgh Handi’, a mix at the Hilton hotels in of Indian spices and Persian dry fruits; ‘Chakki ki Sabzi’, a Rajasthani innovation Alexandria, Egypt. prepared with wheat flour dough deep fried in oil; ‘Baingan bhartha’, large brinjals charred over an open flame, then mashed and sautéed; ‘Dhaba-style chicken curry’, comfort food at roadside restaurants for truck drivers and budget Chef Jean-Luc Morcellet travellers; and ‘Kerala Fish Curry’, made with raw mangoes and coconut milk. has joined Shangri- Need we say more? La Hotel Doha as their executive chef. The French chef beings with him over 20 years of experience. He is said to have managed Sri Lankan food chefs at The Savoy and at The Dorchester in London festival any one? and at the Grosvenor House, West Marina Beach hef Sudesh from Millennium and The Palace Downtown Airport Hotel Dubai is promoting properties in Dubai. Chis native cuisine at the property’s Loumi restaurant. He says, “I will be showcasing the rich flavours It’s less than a year since of Sri Lankan cuisine with live cooking its opening and Anantara station alongside an international Al Jabal Al Akhdar Resort buffet.” The authentic Sri Lankan already has a new executive dishes and live entertainment is chef in Gaspare Greco. being priced at AED 165 per person and runs every evening until April 15. Chef Greco is in charge of six restaurants and lounges and will settle into his new role with ease considering Agriteq 2017 sees renewed growth prior to this he was the Def ining Innovation in the Food, executive chef at the Beverage & Hospitality Industry ast month saw the 5th Qatar The vision is said to be achievable Anantara Kihavah Resort International Agricultural Exhibition if complete support is lent to Qatari and Villas in the Maldives. 11TH - 13TH DEC 2017 L(Agriteq 2017) run from March farms alongside agricultural material, ABU DHABI NATIONAL EXHIBITION CENTRE 22-25 at the Doha Exhibition and fertilizers, veterinary treatments and Over the past 25 years, Convention Center. The exhibition expert consultations. The outcome of Gaspare has worked 900+ exhibitors from 50 countries aims to raise the level of agricultural Agriteq 2017 contributes effectively at some of the finest Strategic Partner Culinary Partners 16,000+ vistors from 91 countries production in the country in line with to making the future of agriculture in properties across Dubai, 500 fully hosted VIP buyers the Qatar National Vision 2030’s food Qatar more promising from a business Bahrain, West Indies, 10+ events and features including security goals to increase the quality and economic perspective, thereby Bahamas and Canada. Hosted Buyer Programme, La Cuisine, and quantity of crop production. helping achieve food security. Regional Coffee Championships, SIAL Innovation and The Mercury Awards To get your chef or company related news featured in this section, email [email protected]

12 Def ining Innovation in the Food, Beverage & Hospitality Industry 11TH - 13TH DEC 2017 ABU DHABI NATIONAL EXHIBITION CENTRE 900+ exhibitors from 50 countries Strategic Partner Culinary Partners 16,000+ vistors from 91 countries 500 fully hosted VIP buyers 10+ events and features including Hosted Buyer Programme, La Cuisine, Regional Coffee Championships, SIAL Innovation and The Mercury Awards April 2017 Gulf Gourmet YOUNG CHEFS – UAE BEACH BUDDIES Two young chefs from Al-Raha Beach Hotel in Abu Dhabi are this month’s contestants at the Golden Chef Hat Award competition

hey are young, bold and raring Beach Hotel in Abu Dhabi was born and opportunity at the Emirates Grand to go. Meet the two young brought up in south India. His father, Hotel and Suites in Dubai. The Indian lads from the Abu who ran a small bakery-cum-catering learning curve gave way to medals at Dhabi-based beach resort who service, was his first culinary teacher. competitions when he joined Al-Raha haveT taken up the challenge for the “My father ran a bakery for more than five years ago. “So far, I have won five Nestle Professional-driven young chefs’ 40 years. So baking was a part of my gold medals and now I have a count of competition. life right from when I was born,” Chef 20 medals.” Abhilash recalls. ABHILASH K N A big fan of Nestle products, Chef Who knew that a sick leave by an Getting diplomas from the Food Craft Abhilash swears by Docello crème brulee. employee would change a life. That’s Institute and the Academy for Catering “The consistency is like homemade exactly what happened to Chef Abhilash Technology in India, he trained at several crème brulee. I also like to experiment K N. When he was still in school, an hotels in India including Hotel South with Docello chocolate mousse and I employee at his father’s bakery called Park and Taj Green Cove Resort Kovalam frequently use Docello panna cotta and in sick. Chef Abhilash came to the before heading out to Dubai in 2009. “I Kit-Kat crumble in my desserts.” rescue, baking his first ever wedding joined the Landmark group as a demi cake. Fast forward a few years and he’s chef. I was always very interested in food Chef Abhilash’s immediate goal is to baked hundreds of cakes, made umpteen carving and ice carving. For nearly a year, win the ‘Pastry Chef of the Year’ title. desserts, delighting one and all with his I was just helping the head chef and I was Someday, he hopes to become an sweet creations. frustrated because I wanted to do pastry.” executive pastry chef and even open his own bakery. The apple didn’t fall far from The assistant pastry chef at Al-Raha Later, Chef Abhilash got that the tree, after all!

ABHILASH K N ASHISH THAPLIYAL

14 Left over mince Left FOR RAVIOLI: Butter 05gm Herb crust Salt andpepper Lamb loin Dukkha (tocover thetop) Olive oil Salt andpepper Lamb chop FOR LAMB Jus Tomato dust Herb dust Dukkha crust Arancini Carrot puree 30gm Veg over mince) Lamb Ravioli(left Lamb loin Lamb chop Ingredients tomato dustandducksagejus Trufled arancini,buttersalutedveg, over creamycarrotpuree, loin, andlamb-foieravioli,served chop, herbcoatedsousvidelamb Dukkha crustedslowcookedlamb TRIO OFLAMB he’s onlygettingstarted. Chef AshishhasbeenwithAl-Raha.And pool bar. It’s beennearlytwoyearsthat Al-Raha –Azur,Wanasah, andLaPiscine Chef Ashishhandlesthreerestaurantsat South AfricanandMediterraneancuisine. fine diningandtrattorian,continental, inItalian of experiencebehindhim,skilled years old.Andyet,hehasnearlynine Beach HotelinAbuDhabiisbarely26 The India-bornoutletchefatAl-Raha nothing butthebest,everysingletime. Every dishthathemakesmustbe Guild Young ChefsClubisaperfectionist. The chairmanoftheEmiratesCulinary ASHISH THAPLIYAL

05 gmlittle to taste to taste 80 gm 80 gm 60 gm 60 gm 30 gm 30 gm 05 gm 05 gm 05 gm 20 gm 02 gm 40 gm 30 ml little Pasta sheet Onion Salt &pepper Butter Water Carrot Maggi chickenstock Nestle cream FOR CARROTPUREE 05gm Pasta sheet Butter Onion garlic(chopped) Salt andpepper Nestle cream Mushrooms Sweet cherry Foie gras Flour Parmesan cheese Arborio rice Salt pepper Truffle oil Maggi mashpotatoes FOR ARANCINI Salt Butter Romanesco Baby carrot Asparagus FOR VEG Someday inthedistantfuture, later, hejoinedAl-Raha. Acoupleofyears Big EasyBarandGrill. came toDubaiforthepre-openingof Towards theendof2013,ChefAshish Mumbai, whereheledthepastasection. Celini restaurantattheGrandHyattin fine-dining cooking.Later,hemoved to he pickedupvaluablenuancesofItalian restaurant atTheLeelainMumbai.There, anItalian apprenticeship atStella, Mumbai, ChefAshishsecuredakitchen Chavan MaharashtraOpenUniversityin management fromtheYashwantrao doinghishotelandtourism After to cover To taste To taste To taste to taste 05 gm 05 gm 05 gm 20 gm 20 gm 40 gm 4 drop 10 gm 10 gm 10 gm 15 gm 15 gm 30 ml 1 tbsp 1 tbsp 20 ml 20 ml 40 ml 1 Š Š Š Š Š Š FOR SOUS VIDE LAMB LOIN&CHOP FOR SOUSVIDELAMB Bread crumbs Egg talented chef! plate. Watch outformorefromthis Chef Ashishbringshispassiontoevery dishes bytakingcareofthebasics.” you alotmoretimetoexperimentwith range ofNestleproducts.Theygive coulis arealsoamazing.Ilikethewhole “Maggi chickenpowderandtomato Nestle butter,potatopowderandcream. Currently, hisfavourite productsare knowledge ofproducts,”hesays. to getgoodexperienceandalsogain work withsomeMichelin-starchefs restaurant. “Butbeforethat,Iwantto Chef Ashishhopestoopenhisown

rack count2chopsandcut. half backinthechiller. Fromthathalf Take lambrack, cutintohalf, andkeep remove fromoven andkeepitforresting. that the oven at120°Cfor20min,after thesides.Putitin it properlyfromall the remainingchopproperly. Pansear Remove onebonefromcutand clean using afinesieve. Once blended,hydrate them and sieve it bread crumbstogetherandblend them. by adding parsley, and basilrosemary aside forpaling.Maketheherbmixture it withtheherbmixtureandkeep seasoning,coat For thelambloinafter reheated toproperdoneness. be becrustedandthelambwill will Roast itagainfor3minute,sothechop chop, andcrustitwithdukkhaspice. isready,Once everything takethelamb Season andkeepaside. goldenbrown. that, pansearittill and Sousvideat52°Cforanhour. After garlic, andbutter. Sealitinapolybag Cut itandmarinatewithsalt,pepper, clean foilandrestfor10min. ofitby wrappingwith it andmakearoll remove4 bones,carefully theloinoutof Now taketheremainingfourchopswith April 2017 April

0 m t cover) (to gm 10 Gulf Gourmet Gulf 1 no 15 YOUNG CHEFS – UAE April 2017 Gulf Gourmet YOUNG CHEFS – UAE

FOR CARROT PUREE Š Finally, take the pasta sheets and least 1 hour or overnight. Fry it until Š Sauté sliced onion in butter, add carrot, put the lamb mixture inside. Fold the golden brown. Drain and keep aside. toss well till onion gets translucent. Add ravioli, and close. Bring a pot of salted chicken stock made of Maggi chicken water to a boil. Add ravioli. FOR TOMATO DUST stock, add 1tsp of Maggi mash potatoes Š Reduce heat to a gentle simmer; cook Š Cook the tomato coulis, reduce and cook till tender. Blend it, add Nestle for 1-2 minutes or until ravioli floats it and then add the mash potato cream and butter. Blend it properly and to the top and are tender. Cook the powder into it and make it into a pass it through a fine strainer. Season pasta with butter and season it before thick mixture. Put it onto a flat tray well and keep aside. keeping it aside. and make thin sheets. Place it in de hydrator for 2 hrs. remove blend and FOR VEG FOR ARANCINI pass it through fine sieve. Š Peel the baby carrot and asparagus, cut Š Combine cheese, truffle oil, mash potato the Romanesco as per required size. in a bowl and mix them. Beat the eggs FOR DUKKHA CRUST Balance them to be tender, sauté with in a large bowl, then stir in the cooled Š Make the dukkha spice by blending all butter, and season it. rice, the parmesan and 2/3rd cup of the mentioned ingredients. breadcrumbs. Š Keep aside. FOR RAVIOLI Š Shape the mixture into 1-inch balls. Put Š Sauté onion garlic in butter. Add the remaining breadcrumbs in a shallow FOR SAUCE mushrooms in it and sauté well. Now bowl. Press your finger into the center of Š Heat the pan, add butter and sage add Foie Gras, mix well. Cook well and each rice ball, insert 2 teaspoons of the leaves, then add the duck stock and finely add lamb mince which is left over cheese mix, then pinch the rice around reduce it to half. Add the Chef veal from chop. the filling to enclose. jus and reduce further to nice shiny Š Season well and add sweet cherries Š Roll the balls in the breadcrumbs and consistency. and Nestle cream. Reduce and make place on a parchment-lined baking Š Serve: In a plate arrange all according thick mixture. sheet. Loosely cover and refrigerate, at to plating and serve hot.

16 April 2017 Gulf Gourmet YOUNG CHEFS – UAE

KIT KAT Cardamom powder 3gm PANNA COTTA CHOCOLATE Š In a small pot bring milk mix with BRÛLÉE ICE CREAM coconut milk powder and cream to boil. MOUSSE SLAB Cream brûlée Add cardamom and panna cotta powder. WITH COCONUT Docello creme brûlée powder 75gm Pour in to the pipe ring. CARDAMOM Milk 250gm Cream 125gm CREME BRÛLÉE PANNACOTTA Ice cream Š In a small pot bring milk and cream to AND MANGO Docello creme brûlée 330gm boil add creme brûlée powder and mix. COCONUT CREME Mango puree 300gm (reduced to 170gm) Pour in to the bowl and keep in the chiller. Vanilla bean 1 BRÛLÉE ICE Maggi coconut powder 100gm ICE CREAM CREAM Sugar 120gm Š Bring milk and vanilla to a boil in a Glucose 80gm medium sized pot, whisk to combine CHOCOLATE SLAB Ice cream stabilizer 8gm dry ingredients in a small bowl and Docello chocolate mousse 250gm add to liquid. Cook over low heat Milk 500gm CHOCOLATE MOUSSE SLAB stirring often to 85°C. Strain and Gelatin 9gm Š Soak the gelatin in ice water until process with a hand blender. Add Kit Kat mix in 100gm softened. creme brulee and mango puree Š In a bowl, whisk milk and mousse blend. Refrigerate until cool before PANNACOTTA powder until smooth. Fold with Kit Kat processing in an ice cream machine. Docello panna cotta 200gm and gelatin. Place in to the cake ring Milk 300gm and keep in the chiller for 4 hours. Cut Nestle cream 500ml it in slices. Maggi coconut powder 100gm

17 April 2017 Gulf Gourmet PASTRY POWER PASTRY

SLOW & STEADY …definitely wins the race. If you don’t believe it, ask Chef Saw Aung Kyaw Khaing. From his early days in Myanmar, he stuck to Shangri-La as his employer, who in turn trained him into becoming a fine pastry master. This is his story

ost chefs today do not program, and started out at the believe in maintaining a reception. This is where he saw men in sustained path to success. white uniforms creating spectacular Most jump ship at the first treats in the kitchen. He was drawn to opportunityM purely for insignificant it. That very same month he shifted his monetary gains rather than to work Pastry is special part training to become a cook and he’s never for someone who they can learn from. of any culinary journey. looked back since. Saw Aung Kyaw Khaing, the Pastry This is where you can Chef at Shangri-La Hotel on Sheikh Says Chef Saw, “Following my training, Zayed Road in Dubai, does not fall apply your artistic I was hired as a Commis II in 2001.” He under that category. side. It has different was swift on his feet and nimble with his fingers. His exceptional grasp of He is just the opposite in fact. He is techniques where the craft as a pastry man surprised his completely focused only on learning his everything lies in the seniors. He was quickly promoted to craft and becoming better at it without attention to detail. Commis I and then Service Associate. ever having wasting time to scout for Three years later, he grabbed the new jobs. This path has surely helped All the recipes require opportunity to move to Traders Hotel Chef Saw succeed in his career. In just 16 accurate measurements Dubai’, also a Shangri-La property based years he has become the Pastry Chef at in Deira. “Here I worked for seven years one of the finest five-star hotels in the as a Pastry in Charge,” he says. glamorous city of Dubai. His first full time job was not in a hotel These seven years were spent focusing His beginnings however were not all but as a delivery in-charge in a corporate on improving his skills. He even that glamorous. Born in a middle-class office. Not happy with the choice of won a Nestle Professional cookbook family, Chef Saw was the youngest profession, he asked his parents for help. competition in 2008 and was featured in son in his family. He focused on And help they did. “With my parents’ the gourmet book. studying hard but was never given the support, I had the chance to apply to opportunity to train vocationally. “By a job training program at Shangri-La He moved to his current property seven the time I graduated school, vocational Hotel, Yangon in the summer of 2000.” years ago as Junior Sous Chef. “Here I trainings were not popular in my was promoted to Pastry Sous Chef after country, so I started working part-time This was the Sule Shangri-La Hotel. two years and last year I was promoted to help my parents,” he says. He was offered six-months training to Pastry Chef,” he says.

18 to thepathofcareersuccess.” leadyou attitude iseverything.Thiswill have astrongworkethicandpositive is this,“Spendtimetolearnthe basics, are gettingintothepastryprofession advicetoyoungchefswho His parting Carol andsonVinson. surrounded byhiswife,daughter Myanmar, runninghisownpastryshop sees himselfbackinhishomecountry acoupleofdecades, ChefSaw After pastelage, andsugarshowpiece. in chocolatedecorationandpralines, for hishotelbrand,andexcelfurther results, stayabestpracticeambassador within thetop10hotelsaccordingtoPM to ensurehisworkkeepsemployer title tobeputbestuse.Hewants Chef Sawwantstousehisnew-found hotel iswhatmostpeopleaspiretoand Becoming apastrychefatfive-star fit fortheroyalclientele. flavours” intoamouth-wateringdessert “blendsAsianandFrench it perfectly feature? Hesays,thisisspecialbecause hischoicefora why isthisdessert Tonka BeanRiceinSugarSphere’.So ‘Mango MousseandStickyCoconut and heobliged.Hisdishforuswasthe recipe forouryoungpastrychefreaders We askedChefSawtocreateaspecial sweettreats. creating theperfect for himtobeinspiredspendhislife Executive PastryChef. ittook Thiswasall and chocolate,flawlesslydonebyhis beautiful showpiececreatedofsugar to beinpastrywaswhenhesawa The momentChefSawknewhehad require accuratemeasurements.” therecipes the attentiontodetail.All techniques whereeverythingliesin side.Ithasdifferent apply yourartistic culinary journey.Thisiswhereyoucan ofany He says,“Pastryisspecialpart itself? keeps himsofocussedontheart What isitabouthisprofessionthat April 2017 April

Gulf Gourmet Gulf 19 PASTRY POWER April 2017 Gulf Gourmet

01 PASTRY POWER PASTRY

Soak sticky rice in cold water for at least 3 hours or overnight. Drain rice and rinse thoroughly 02

Line a steamer with double thickness coffee filter paper and place the rice on top. 03

MANGO MOUSSE Š Pour the mousse in the desire mould and freeze about 4 hours or overnight AND STICKY Bring the water in the steamer to a boil and steam the rice over moderate heat for 45 minutes, turning COCONUT TONKA VANILLA MANGO PARISIENNE halfway through. Put in a bowl and set aside. BEAN RICE IN Mango scoop 1 piece SUGAR SPHERE Vanilla sugar syrup 300 ml 04 Method COCONUT TONKE BEAN STICKY RICE Š Scoop the Thai mango with a parisienne Glutinous rice 300 gm scoop. Boil the vanilla sugar syrup Coconut milk 400 gm Š Put the mango in a vacuum bag and pour Sugar 80 gm the sugar syrup into it. Vacuum the bag Sait 1 gm Tonka bean 1/2 piece SUGAR SPHERE Method lsomalt sugar 300 gm Š Soak the sticky rice in cold water for at Water 30 gm least 3 hours, or overnight Method 05 Š Drain and rinse thoroughly Š Pour the cold water into a medium Š Line a steamer with double thickness coffee saucepan set over medium heat flitter paper and place the rice on top Š Add the small amount of the isomalt and Š Bring the water in the steamer to a boil let it dissolve. Repeat this step until all of and steam the rice over moderate heat for the isomalt is dissolved 45 minutes, turning halfway. Put in a bowl Š Boil the syrup to 165°C minimum and and set aside 171°C maximum

MANGO MOUSSE COCONUT GLASS BISCUIT Heat coconut milk in large saucepan. Mango Puree 300 gm Glucose 100 gm Whipped cream 300 gm Butter 60 gm 06 Sugar 50 gm Sugar 100 gm Gelatin Sheets 7 gm Coconut powder 60 gm Method Lemon zest 1 piece Š Soak the gelatin in cold water Flour 20 gm Š Heat some of the puree and melt the sugar Method and gelatin inside. Add the rest of the puree Š Melt the sugar, glucose and butter Š Leave to cool the mango mixture and fold Š Add the zest flour and coconut. Store the in the semi whipped cream mixture in the fridge till ready to use Add sugar and salt.

20 12 11 10 09 08 07 until sugarmakesaroundsphere. Place openingaroundthehandpumpand blown around yourthumb. piece sugarandmoldasmall Stretch andpull into roundsphere. Cool sugarmixtureonrubbermat.Foldtogether syrup between165°Cto171°C sugarisdissolved.Boil dissolve, repeatuntilall amountofisomaltsugarandlet heat. Addasmall Pour coldwaterintosaucepanover medium of mango.Vaccum sealbagandletsitfor3hours. syrup andcombineinbagwithscoops Boil vanilla cool. UseparisiennescoopertoscoopThaimango. to Combine coconutmilkmixturewithrice.Allow Add gratedTonka bean. 18 17 16 15 14 13 separate bowl. Add gelatinsheetstopureeandpourinto Add sugartopuree. medium heat. Add halfofmangopureetosaucepanon opening. Setaside. opening ofsugarglassontocookiecuttertocreate Heat cookiecutterusingculinarytorchandplace Add whippedcreamtocooledmangomixture. puree andletcool. Combine mangomixturewithremaining 21 20 19 24 23 22 Melt sugar,glucoseandbutter. Cut into Cut into overnight. Pour mixtureintomoldsandfreezefor4hoursor in refrigeratortoharden rubber mat.Cuttosizewithcookiecutterandstore Remove mixturefromrefrigeratorandplaceon the refrigeratoruntilreadytouse. Add coconut,lemonzestandflour. Storemixturein April 2017 April

Gulf Gourmet Gulf 21 PASTRY POWER April 2017 Gulf Gourmet COVER STORY

THE ASEELAH BRIGADE

22 April 2017 April

Gulf Gourmet Gulf 23 COVER STORY 24 COVER STORY I the SalonCulinairethisyear. Young ChefoftheYear’ honourat Aseelah restaurantthe‘MiddleEast from RadissonBluDeiraCreek’s It’s sheertalentthatwon thischef strong potentialandagreatpassion. unassuming demeanoursimmersa Behind STARS ALIGNED stars… UAE forEmiraticuisine.Meetitsthreeculinary Little wonder thenthatAseelahisthebestfine-diningrestaurantin and therunner-upcamefromonerestaurant. forbestgastronomist,all from acrosstheUAE.However, thebestyoung chef, thebestArabicchef, The EmiratesSalonCulinairelastmonthsaw over 1300chefscompete 2017 April Growing up in a village in Makwanpur inMakwanpur Growing upinavillage make himgratefulforeveryvictory. Maybe it’s hishumblebeginningsthat than expectedfromsomeonehis age. says the25-year-old with more maturity always bewinsandIamawareofthat,” My priorityistobeagoodchef. Itwon’t learn asmuchIcan,onedayatatime. toChefDashrath.“Iwant naturally heads. Butstayinggroundedcomes Early successestendtogopeople’s working for. an employernewbiescanonlydreamof and moderntakeonEmiraticuisine.It’s won accoladesforitsmixofauthentic Dubai DeiraCreek.Therestauranthas dining restaurantatRadissonBluHotel He isachefatAseelah,anEmiratifine- trophy. ‘The MiddleEast Young ChefoftheYear’ Gulfood 2017,ChefDashrathwonthe At theEmiratesSalonCulinaireat the seasonandarisingstar. young cheffromNepalistheflavour of demeanour beliesthefactthatthis quintessential guynextdoor. Hismodest guy -reticent,low-keyandshy–your On thefaceofit,he’s justanordinary Pakhrin islikeabreathoffreshair. and attentionseeking,Dashrath n today’s worldofself-promotion Dashrath Pakhrin’s quiet,

Gulf Gourmet Gulf his footsteps.” inKathmandu andIkindoffollowed outworkinginarestaurant started by MarriotthotelinAbuDhabi. He a juniorsouschefattheCourtyard for ChefDashrath’s career. “Heisnow brother –Bhimsen-pavedtheway brothers andtwosisters.”Anolder big familyandIgrewupwithfour my motherahomemaker. Weare a degree. Myfatherwasafarmerand “I don’t haveahotelmanagement had neverthoughthewouldcomethisfar. region nearKathmandu,ChefDashrath aware ofthat always bewinsandIam be agoodchef. Itwon’t time. Mypriorityisto as Ican,onedayata I wanttolearnasmuch ‘The MiddleEast Young Chef oftheYear’ three categories.Theresultwas the the winning silvermedalsinall skills, butchery He alsoshowedexcellent three-course mealandanEmiratidish. impressed judgeswithadelicious At theSalonCulinaire,ChefDashrath to playwith.” cooking fish.It’s myfavourite ingredient breakfast andEmiraticooking.“Ilove soon masteredthebasicsofseafood, ChefDashrath sharpen hisskills, Always keentolearnnewthingsand opened, Iwasmoved there.” me findthisjob.LaterwhenAseelah as akitchenhelper. Mybrotherhelped job withRadissonBluDubaiDeiraCreek presented itselfinearly2013.“Igota inDubai cuisine beforeanopportunity years, learningAsianandcontinental later. Hestayedthereforacoupleof banqueting companyinthecityayear job, beforemoving toacateringand hecouldfromthe he absorbedall Godavari inKathmandu.Aquicklearner, as acommisIIIatHotelView Bhrikuti outinmid-2009 Chef Dashrathstarted — DashrathPakhrin April 2017 April

Gulf Gourmet Gulf 25 COVER STORY 26 COVER STORY April 2017 April

Gulf Gourmet Gulf April 2017 Gulf Gourmet

award, no mean feat for someone who Slow, steady and skilled, that’s the surest has no formal education in hospitality. path to success.

That gap will soon be filled – Chef THE GO-GETTER Dashrath is one of the beneficiaries of Talented and tenacious, Chef a one-of-a-kind scholarship programme Rabeh Adel Amer rarely returns from the prestigious International home without medals from culinary Centre of Culinary Arts (ICCA). competitions. ‘No pain, no gain’ being his motto, little surprise that A world-class culinary training centre, Chef Rabeh’s tenacity pays off. More ICCA Dubai runs programmes accredited about the ‘Best Arabian Cuisinier’ at by the City & Guilds, London. It was this year’s Salon Culinaire... featured among the ‘Top 10 Culinary Institutes in the World’ and was awarded He just won Best Arabic Chef at SIAL the ‘Recognition of Quality Culinary Middle East last December and he’s Education’ by the World Association back with yet another Best Arabic Chef of Chefs Societies (WACS), a global accolade from Gulfood. authority on food standards. There are two things that make or break “When I came here, I didn’t even know careers and even lives – discipline and how to talk to people properly. I wasn’t perseverance. Luckily for Chef Rabeh from an educated background. I learnt Adel Amer, these two things are in his everything here at Radisson Blu Hotel, DNA. even how to speak English.” Uwe and the management at Radisson Blu Hotel. Then I had Chef Rabeh of It’s not without these that he was Today, his family is proud of Chef Aseelah teaching me how to excel in chosen Salon Culinaire’s ‘Best Arabian Dashrath’s achievements, especially Emirati cuisine. The ICCA scholarship Cuisinier’ at Gulfood this year. With good his brother. “He always helped me, with has the best chefs voluntarily teaching reason – even though Chef Rabeh fell training, with motivation. Bhimsen chefs like me week after week about ill during the competition, he refused to taught me how to keep challenging culinary basics. And most importantly, give up despite being told by his head myself and improving bit by bit every I was given the opportunity to assist chef to do so. The result is for all to see. minute, every hour and every day.” Chef Rahil, a multi-award winner at such competitions. I learned a lot from him. “I couldn’t have left. I had already won “In just three years, I went from not Everyone here at the hotel supports me two gold medals and all that effort would knowing anything to becoming the and believes in me more than I believe have gone to waste if I left,” says the best young chef award winner at in myself. I just listened to them in all 35-year-old Syrian chef. Salon Culinaire simply because of the earnest and worked as hard as they environment I was placed it. asked me to.” At the Salon Culinaire, Chef Rabeh won gold medals in ‘Arabic mezze’ and I had the support and backing of Chef Talk about having the perfect launch in ‘Emirati cuisine’ main course. With your career. And to give back, he says, his health not being top notch during “If there is a young chef out there like the ‘Arabian feast’ round, he secured a me who would like some advice or help silver instead. “I made kebabs, desserts, in understanding how to do better, I ouzi, a large variety of dishes for the am always available to help and share competition. For Arabic mezze, I made my experience.” some six kinds of mezze.” I couldn’t have left. I For the future, Chef Dashrath has very For this chef from Radisson Blu Hotel had already won two few plans beyond pushing to become Dubai Deira Creek, the love for food gold medals and all that the best he can. “I don’t want to stop began as a game. “As a kid, I liked playing effort would have gone challenging myself. It will be a long with dough when my mother cooked. journey but I am ready to make all the We were a big family and I have seven to waste if I left efforts required. I’m not in a hurry.” brothers and two sisters. Being in the — Rabeh Adel Amer kitchen during breakfast preparation

27 April 2017 Gulf Gourmet

meant I could play with a lot of dough,” “I won two high golds and one silver he laughs. medal. I don’t really know where I lost points,” says the 25-year-old chef from His village in south Syria was a small Radisson Blu Dubai Deira Creek. In the one, with just 4,000 inhabitants. So fish and beef live cooking, Sri Lankan- when he turned 14, he thought of born Chef Chamika won the highest spending summer vacations outside his points. Unfortunately, he lost some village, maybe even get a summer job. points in the five-course meal category, “My father was a businessman who had something he hopes to learn from and travelled extensively. And he wanted us correct in the future. “I will participate to gain all kinds of experience.” next year too and try to not repeat whatever mistakes I might have made.” Lebanon was close and a restaurant was looking for helpers. That set the To keep a laser focus on climbing the ball rolling, with Chef Rabeh realising career ladder, Chef Chamika maintains that cooking could actually be a really a book of goals. In that book is a tally fun profession. Leaving medicine and of medals he wants to win. Each year engineering professions to his siblings, when competitions take place, wins are Chef Rabeh decided to embrace the recorded. “Before competitions, I hardly kitchen as his office. As he neared ever sleep. It’s just motivation that adulthood, he found a job at a hotel in keeps you going and there are so many Doha, Qatar. “There, I learnt both Syrian people in my life who keep pushing me and Turkish cooking.” to do better.” knowledge of Emirati cuisine. I fitted Going back to Lebanon a year later, the bill.” One of these people is Chef Diyan Chef Rabeh went deeper into Arabic De Silva, the executive sous chef cooking and eventually moved to Dubai It was a good fit. Aseelah has become of Radisson Blu. “He ordered all the to hone his culinary skills. “My life synonymous with modern Emirati ingredients for me for the competition. here began with this restaurant called cuisine. Some were expensive, some were Chandelier, which was an international unavailable, but he got them all for me. Lebanese food chain.” More stints Chef Rabeh’s wins at the Salon Culinaire His support is invaluable.” followed. Of those, the one at Al Arrab come on top of accolades at the La restaurant in Dubai being among the Cuisine by SIAL Middle East, where he Chef Uwe Micheel is another person most challenging yet satisfying. “I won the ‘Best Arabic Chef’ and the ‘Best Chef Chamika can’t thank enough. “He started managing the food operations Hygiene’ titles. puts his trust in me and that’s very and hygiene at the original restaurant important.” This trust won Chef Chamika and the new branches that eventually Looks like he’s just warming up for a scholarship at the International Centre opened. Later, I was made executive greater glory ahead. for Culinary Arts (ICCA) in Dubai, a top- chef.” Chef Rabeh spent a good half a class culinary training institute that runs decade at Al Arrab. JUST MISSED programmes accredited by the City & Chef Isira Chamika Perera knows Guilds, London. The ICCA has also been In 2011-end, he joined Capital Hotel he has miles to go before he sleeps. recognised by the World Association of Apartments in Ajman, adding Italian The ‘Young Chef of the Year 2016’ is Chefs Societies (WACS) for its quality and Indian cuisine to his skill set. A job this year’s first runner-up of Salon culinary education. at Al Khettar restaurant followed a year Culinaire ‘Best Cuisinier’ later, with Emirati and Yemeni cuisine That’s as far as work goes. As for play, joining the list. By the time Chef Rabeh Chef Isira Chamika Perera is making a Chef Chamika likes to tame the cricket joined Radisson Blu in January 2016, he habit of winning appreciation wherever bat and toss around a volleyball in his had mastered the art of mixing Emirati he goes. At last year’s Salon Culinaire, spare time. Back home in Colombo, his and Arabic cuisine with modern flavours he was the ‘Young Chef of the Year loving and supportive family waits for without compromising authenticity. 2016’. This year, he kept the momentum news of his wins. going, becoming the first runner-up for “For its Aseelah restaurant, Radisson the ‘Best Cuisinier’ title at the Salon Needless to say, they’re never Blu needed someone with extensive Culinaire 2017. disappointed!

28 April 2017 Gulf Gourmet

29 April 2017 Gulf Gourmet YOUNG CHEFS – QATAR It’s delicious IN DOHA These youngsters from Marsa Malaz Kempinski, The Pearl in Doha are this month’s contestants at the Golden Chef Hat Award competition - Qatar

Jordanian and a Filipino team Gordon Ramsay. The TV was switched off in cooking. “I did my hotel management up to make their hotel proud by after the show but an ambition switched studies even though my parents were creating a perfect two-course on. Now, that impressionable teen is against me joining this profession. It meal using Nestle Professional a chef de partie at the Marsa Malaz was always my dream but they felt I Aingredients. Here are their stories and Kempinski, The Pearl in Doha, Qatar. would not get any support in this line their recipes. of work because no one in my family Chef Mohammad Emad Al Tanbour’s had ever done it before,” recalls the MOHAMMAD TANBOUR culinary curiosity knows no bounds. 25-year-old chef. In 2005, an impressionable teen in Starting out as an intern at the Grand Amman, Jordan, was watching the hit Hyatt in Amman, he moved around But support he did get, and how! Chef TV show ‘Hell’s Kitchen’ by celebrity chef quite a bit to gain all the skills he could Mohammad worked at the military

30 teens to follow inhisfootsteps. teens tofollow Mohammad onTV,motivatingother Don’t besurprisedifyousoonseeChef stock orenhancetheflavour ofmeats.” use Maggichickenpowdertomake good.Ialsofrequently powder isreally inside thechicken.TheMaggipotato mashedpotato dish, Ihavestuffed become atoolforhimtodoso.“Inmy Mohammad. Nestleproductsoften ingredients isahobbyforChef Experimenting withdifferent modern touch.” restaurant forArabiccuisinewitha I wanttoopenmyownfinedining dreams keepmultiplying.“Inthefuture, channel. Regretstherearenone,and did cookingshowsforaJordanianTV in theArmedForcedHotelandeven MOHAMMAD TANBOUR Malaz provides methattrainingground.” I knowhavealotmoretolearn.Marsa It’s beenagreatlearningexperienceand Dubai. “IjoinedMarsaMalazayearago. Chef Helenmoved ontoCrownePlaza threeyearsofworkingthere, says. After Emirates asacommischefinpastry,”she ofthe I joinedKempinskiHotelMall threeyearsthat hotels. Itwasafter forfive-star staff assupport started “In mid-2007,IcametoDubaiand be hercareer. never imaginedthatitwouldsomeday had alwaysenjoyedcookingbut Hailing fromthePhilippines,ChefHelen Kempinski, ThePearlinDoha,Qatar. atMarsaMalaz the demichefdepartie tastemaker. MeetChefHelenRosopa, She wasadressmaker,nowshe’s a HELEN ROSOPA HELEN ROSOPA for thesky. pressure, ChefHelenisreadytoreach ability tostaycalmandfocusedunder With herever-smiling faceandher good toworkwith.” mousse isyetanotherproductIfindvery chocolate flavoured pannacotta.Docello with mangopureetomakemango- Imixpannacotta my favourite dessert, pannacottaisherfavourite. “For Docello When itcomestoreadymadetools, and educatingmyselfaboutingredients.” towards thatgoalbylearningtechniques chef. Iamademichefnow. Iamworking termisapastry I wanttobeintheshort as andwhentheycomeherway.“What the flow, she prefers to use opportunities plans. Assomeonewholikestogowith Chef Helenrarelymakeslong-term April 2017 April

Gulf Gourmet Gulf 31 YOUNG CHEFS – QATAR 32 GOLDEN CHEF – QATAR Corn flour Ghee yoghurt Salt Mint leaves Garlic Onion Lemon peel Black pepperpowder Burgul brown wheat Cinnamon powder Maggi potatopowder Maggi chickenstock Chicken breast Ingredients Labania Kibbeh Potato Gourmet Gulf 2017 April 2 cupsof ½ tbsp ½ tbsp ½ tbsp 3 tbsp 3 tbsp 2 tbsp 2 tbsp 100 g 160 g 30 g 20 g 40 g 40 g Š Š Š Š Š Š Mint leaves Boiled chickpeas Olive oil Garnish Method

chicken stockandsalt;bindingnicely. Mince chickenandaddchoppedonions, togather andkeepasideforstuffing. Mix theburgulandpotatomixuture water isabsorbed. mins untilall boiling waterandleave for30 toswell In abowl cover theburgulwheatwith black pepper, mintandsetaside. Mix themashedpotato,lemonzest,salt, and mash. Drain andkeepasidetocoolthenpeen Boil potatoesinwateruntilitscooked. 10 ml 15 g 2 g Š Š Š Š Š Š Š Garnish

Place themflatina oven tray. corn flourforthickening. chickenstock,mint,saltand yoghurt, in asaucepan,roastgarlicandadd To sauce,addghee maketheyoghurt get agoldenbrown color. kibbeh potatoforroastinginorderto In asaucepanaddghee,placethe insidethetin-foil. mintues whilestill Boil thefinalproductfor7to10 tin-foil. tightlywiththeclingfilmand Roll sausage. Place stuffininthecenterlikea and freshmint Garnish withpinenuts,edibleflowers April 2017 Gulf Gourmet GOLDEN CHEF – QATAR

Panna Cotta Directions: Š Sugar-20g Š Bring milk and cream to boil Š Water-50 Ingredients Š Remove from heat Š Boil the mango puree water and sugar Milk 100 g Š Add the panna cotta mix and bring to and corn flour. Docello panna cotta 75 g boil again Nestle docello chocolate mousse Nestle cream 250 ml Š Add mango puree and remove to let it Š Chocolate mousse mix -63g Mango Puree 150 g cool Š Milk-125ml Garnish Š Pour until halfway into the desired Fresh Italian meringue Raspberry microwave sponge mould and keep in the freezer Š Egg white-100g Docello chocolate mousse Š Add mango jelly to the middle and Š Icing sugar-100g Fresh berries cover with remaining mixture Š Sugar-100g Raspberry sorbet FILING Š Beat the egg white and icing sugar Fresh flowers Soft mongo jelly worm the sugar and add in the mixture Fresh Italian meringue Š Mango puree-100g Mango jelly Š Corn flour-5g

33 34 NEWS AND EVENTS surged, mainly due to sedentary lifestyles surged, mainlyduetosedentary lifestyles diseaseshave diabetes andheart-related UAE. Inrecentyears,theincidence of burgeoning changeinlifestyle the of Super andhealthyfoodsareapart the agreementinBerlin. thesigningof Director atEliteAgroafter said SaeedAlBahri,ClusterManaging andvaluablecrop,” grow thisimportant proud andexcitedtosecuretherights fighting manydiseases.Wearevery for antioxidants, whichareimportant richin “Blueberries areasuperfruit cultivation ofthecrop. beusedinthe needs ofthevarietieswill adaptedtoensuretheclimatic specially In theUAE,lowtunnelgreenhouses climatic conditionsliketheMiddleEast. varieties arebredforgrowingintough and consumertaste.Severalexcellent climates of varietiestosuitdifferent Mountain BlueOrchardshavearange countries intheMiddleEastregion. UAE farmsbeforebranchingouttoother seetheintroductionofblueberries into will Mountain BlueOrchardsPTYLtd,Australia, The agreementbetweenEliteAgroLLCand varieties” intheMiddleEast. cultivate the“world’s bestblueberry a licensefortheexclusiverightsto fresh vegetablesandfruits,hassecured Dhabi-based produceranddistributorof Keeping thisinmind,EliteAgro,anAbu in consumption. living maybecontributingtotheincrease Middle East,andtheturntowardshealthy consumer ofblueberriespercapitainthe 2015. Currently,theUAEislargest consumption growthbetween2014and 2014. Therewasa7.6%totalmarket ate 1,200tonnesofblueberriesin According toEuromonitor,UAEconsumers in fromcountriesasfarawayMexico. you find in this region are currently flown G 2017 April is no exception. All blueberries is noexception.All increase andtheMiddleEast blueberries continueto thedemandfor lobally,

Gulf Gourmet Gulf cultivated intheUAE BLUEBERRIES Al Bahri explaining the vision, said, “We Al Bahriexplainingthevision,said, “We super-fruit classification. capabilities, marketingprogramme, and withexistingproduction fits inwell already growsinothercountries and blueberrieswhichthecompany consumersegment, health andwellbeing of highvalueproductssuitedtothe Elite Agro’s strategyincludes thesupply resource. areanimportant superfoods to fitnessandhealthconsciousness, choices availableinthemarket,andturn consumers becomemoreawareofthe and high-caloricintake.However,as 36 tonnesperhectare. matured, theyareexpectedtoproduce and byyearfour,whenthevarieties are mid-late summerthroughtomid-winter, isexpected a hotterclimate,harvest As theblueberryvarietiesaresuitedfor a productthatconsumersneed.” blueberries, wearecommittedtogrowing demand forhealth-givingproductslike planted inSerbia.Withtheincreased international brand.Wealsohave100ha Europethroughawell-known in Northern large areainMoroccoandsupplycountries growers intheworld.Wealreadygrowa becomeoneofthetopblueberry will April 2017 April

Gulf Gourmet Gulf

ADVERTORIAL April 2017 Gulf Gourmet NEWS AND EVENTS

Sharjah Executive Council member Sheikh Fahim Al Qasimi as Cheese Guild protector (left) and Chef Uwe Micheel, as Est Promu < Compagnon D’ Honneur of Cheese Guild (right), flank the founding president of the UAE chapter of International Cheese Guild International Cheese Guild launches UAE chapter

he UAE chapter of the communities,” Chidiac said in his Chef Uwe Micheel - Director of Kitchens International Cheese Guild opening speech. at Radisson Blu Hotel DDC and President (Guilde Internationale des of the Emirates Culinary Guild who was Fromages) was formally “We will do this through development honoured “Est Promu < Compagnon D’ establishedT last February at the Conrad of a collective voice, to promote Honneur” said at the Inauguration Event Hotel, Dubai ballroom, with Sharjah cheese and cheesemakers, educate this is another proof for United Arab Executive Council member Sheikh Fahim professionals and consumers, to Emirates’ importance in the industry Al Qasimi as the Guild protector. coordinate resources and share cheese that this prestigious Guild has opened a to all from various origins.” chapter for us. The UAE Cheese Guild’s inauguration ceremony, which marks the 47th “Life is great. Cheese makes it better,” The International Cheese Guild is a non- international outpost of the Guild, and he added. profit organisation open to professional induction of new members, which was a cheese makers with 6,700 members diverse cheese-loving group comprised Sheikh Al Qasimi welcomed the title of across the world. of cheese makers, executive chefs, Guild protector, saying, “We are on the cheese distributors, importers and edge of gastronomy here in the United The Guild, founded in 1969 by Pierre suppliers, was attended by renowned Arab Emirates. Things like this, the Guild, Androuet, author of “The Complete French cheese expert and International is very important for the future of this Encyclopaedia of French Cheese” – which Cheese Guild council president provost country in making its mark on the world aims to promote the fine art of dairy – Roland Barthelemy. of gastronomy. It is an absolute honour has joined forces with the Fraternity to become the Protector of the Guild and of St Uguzon, which is open to cheese “The Guild’s mission is to support and I promise to uphold my duty to the very aficionados and experts, including chefs encourage the cheese interrelated best of my ability.” and restaurateurs.

36 April 2017 Gulf Gourmet

The Guild meet NEWS AND EVENTS

ast month’s monthly networking meet of the Emirates Culinary Guild was hosted by Chef Diyan Diyan Manjula and his team from RadissonL Blu Hotel Dubai Deira Creek. The event saw a large turnout of decision making member chefs as well as young chefs. Corporate members too took the opportunity to network with chefs and to showcase their latest products at the event. Here are images from the event.

37 38 SALON WINNERS April 2017 April

Gulf Gourmet Gulf month’s EmiratesSalonCulianireheldduringGulfood 2017 andwhichsawover 1300chefsparticipate Here isroundtwo oftheimagescapturedatlast COLLAGE Salon Culinaire April 2017 April

Gulf Gourmet Gulf 39 SALON WINNERS 40 SALON WINNERS April 2017 April

Gulf Gulf Gourmet April 2017 April

Gulf Gourmet Gulf 41 SALON WINNERS 42 SALON WINNERS April 2017 April

Gulf Gulf Gourmet April 2017 April

Gulf Gourmet Gulf 43 SALON WINNERS 44 SALON WINNERS April 2017 April

Gulf Gulf Gourmet April 2017 April

Gulf Gourmet Gulf 45 SALON WINNERS 46 SALON WINNERS April 2017 April

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48 SALON CULINAIRE RULES April 2017 April 3. 2. 1. Dinner Menu Class 01:Three-CourseGourmet Gastronomic Creation advance ofcompetition. besenttocompetitorsin shall mandatory tobeused.Information be by thesponsor,theseshall NB: Ingredientsmaybesupplied 18 17 16 15 14 13 12 11 10 09 08 07 06 05 04 03 02 01 Class No.-Description Resume ofClassesforEntry 4. The mealconsistof: Suitable fordinnerservice. course mealforoneperson. Present aplatedthree- Sandwich ClassByUnilever Cocktail Championship Arabic Mezzeh By USPoultry Chicken -Practicalcookery US Beef Beef -PracticalcookeryBy Carving Practical Fruits&Vegetable Showpiece Fruits &VegetableCarving Open Showpiece Pralines &Nougatines Friandise/Petite Four/ Bread Loaves&Showpiece Nestle By Four PlatesofDesserts Wedding CakeThree-Tier Cake Decoration Arabic FamilyDinner Canapés Tapas, FingerFood& Menu Three-Course Vegetarian Menu Three –CourseArabicDinner Dinner Menu Three-Course Gourmet appropriate plates. and displayedcoldon To be preparedinadvance > > >

EAST-COAST SALONCULINAIRE2017 A dessert A maincourse An appetizerorsoup

Gulf Gourmet Gulf 3. 2. 1. Vegetarian Menu Class 03:Three-Course 9. 8. 7. 6. 5. 5. 4. 4. 3. 2. 1. Dinner Menu Class 02:Three-Course-Arabic 8. 7. 6. 5. The mealconsistof: Suitable fordinnerservice. meal foroneperson. Present aplatedthree-course d60cm. Maximum areaw60cmx recipes required. Typewritten descriptionsand 420/480gms. three platesshouldbe Total foodweightofthe preservation. or cleargelatinfor Food coatedwithaspic appropriate plates. and displayedcoldon To bepreparedinadvance or Egg to be used (meat-based or Eggtobeused(meat-based No Meat,Chicken,Seafood,Fish plates. displayed coldonappropriate To be preparedinadvanceand The mealconsistsof: Modern stylepresentation. Suitable fordinnerservice. course mealforoneperson. Present aplatedthree- d60cm. Maximum areaw60cmx recipes required. Typewritten descriptionsand preservation. or cleargelatinfor Food coatedwithaspic 420/480gms. three platesshouldbe Total foodweightofthe > > > > > >

A dessert A maincourse An appetizerorsoup A dessert A maincourse An appetizer(Mezzeh) 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Menu Class 05:ArabicFamilyDinner 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Finger FoodandCanapés Class 04:PresentationofTapas, 8. 7. 6. to enhancepresentationis A Fishmaincourse-( (Traditional Cuisine) A Lambmaincourse- Emirati Cuisine) A Chickenmaincourse-( Rice withgarnish. Three Hotmezzeh. Six coldmezzeh. Hot foodpresentedcold. Free stylepresentation. Suitable for04people. in standardhotelUAE. Wedding Feastwouldserve Exhibit aTraditional Arabian cm Maximum areaw60cmxd75 required. (typed) ofeachvariety Name andingredientlist to oneportion. Six piecesshouldcorrespond receptacles. plate/s orplatter/s Presentation onsuitable preservation. or cleargelatinfor Food coatedwithaspic Hot foodpresentedcold. Three coldvarieties. Three hotvarieties. (total 36pieces) Six piecesofeachvariety. for eachpiece(10-20gms) Exhibit sixvarieties.Weight d60cm. Maximum areaw60cmx recipes required. Typewritten descriptionsand plates shouldbe420/480gms. Total foodweightofthethree accepted) gelatin glazed ASSOCIATION WORLD SEITEICOS SFEHC FO 1. Tier Class 07:WeddingCakeThree- Pastry Display 14. 13. 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Class 06:CakeDecoration Practical Pastry 17. 16. 15. 14. 13. 12. 11. edible andmadeentirely decorationsmustbe All ofjudging. part betastedas The cakewill not beavailable. Water and refrigerationwill provided foreachtable. be 03 powerconnectionswill to workupon. provided foreachcompetitor A standardworktableis equipment required. base, utensils,andsmall ingredients,cake all Competitors mustprovide level. be pre-preparedtothebasic Chocolate androyalicingcan permitted. garnish No pre-modelled the spot. must beedibleandmixedon decoratingingredients All and setuphygienically. The cakemustbedelivered coating. without already filled The cakecanbebrought 25cm orDiameter. minimum sizeof25cmX The cakebasemust a choice. cake baseofthecompetitor’s Decorate apre-bakedsingle Free-style shapes. Two hoursduration. neatly inabove space. their exhibitispresented Competitors mustensure w75cm xd180cm. Maximum availablespace topresent. allowed Only above dishesare must beEmiratiCuisine) (one Three colddesserts. cold) (presented One hotdessert. accompaniments. with appropriate (Chicken, Beef&Lamb) Three typesofKebabs (Traditional dish) A Vegetabledish- Traditional dish)

9. 8. 7. 6. 5. 4. 3. 2. 1. By Nestle Class 08:FourPlatesofDessert 10. 9. 8. 7. 6. 5. 4. 3. 2. Maximum areaw60cmx quality andauthenticity. necessary todetermine judging processifdeemed Tasting of the bepart will recipes arerequired. Typewritten descriptionand (presentedcold). hot dessert Presentation toincludeone plate shouldbe80/100gms. Total foodweightofone ingredient. powder asmain desserts or chocolatemousse) (panna cotta,crèmebrulee must useNestleDOCELLO One oftheabove desserts appropriated plate. onan individually presented Each dessert d). 1xFreestyledessert c). 1xArabicdessert b). 1xSugarfreedessert a). 1xHotdessert service. carte one person,suitableforala- for Display cold,eachportion person. eachforone desserts, Prepare fourdifferent (including socleorplatforms) Maximum height01meter cm. Maximum areaw60cmxd75 recipes arerequired. Typewritten descriptionand for thetwotoplayers. Inedible blanksmaybeused must beedible. The bottomlayerofthecake the judges. betastedby The cakewill dependent ontheseitems. finished displaymustnotbe the construction,but sugar, etc.,maybeusedin pulled Royal icing,pastillage, or paste. and covered withflowertape must beproperlywrapped of flowersandthelike,but fortheconstruction allowed Fine, food-qualitywiringis plain andunadorned. decorated byhand,mustbe be inediblebut,unless orstandsmay Pillars made byhand. 5. 4. 3. 2. 1. Pralines Nougatines Class 10:FriandisesPetites-Four 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. following: baked goodsandmustincludethe The entireexhibitmustcomprise Bakery Showpiece Class 09:BreadLoaf&Baked the presentation, and will be the presentation,andwill Showpiece shouldenhance showpiece include asmall Present theexhibitto theme. Freestyle presentationand weight between06-14gms. judges’ tasting.eachpiece platterfor separate small piece ofeachvarietyona pieces total)plusoneextra Six piecesofeachvariety(36 Exhibit sixvarieties. be judged. items. Thecenterpiecewill quality &Flavor ofthebakery The focusofthisclassison Maximum height75cm. d90cm. Maximum areaw75cmx required. Typewritten recipesare judging criteria Tasting ofthe bepart will venue forjudging. and delivertocompetition be bakedatownworkplace thebread&doughmust All tasting separate platterforjudge’s variety tobedisplayin One extrapieceofeach displayed. pieces ofeachitemtobe (competitor’s choice)three breakfast items25-50gms Two typesofbakedsavory displayed. pieces ofeachitemtobe (competitor’s choice)three breakfast items25-40gms Two typesofbakedsweet be displayed. to three piecesofeachroll 40gms (competitor’s choice) Two 25- typesofbreadroll loaf tobedisplayed. choice) twopiecesofeach 200-300gms(competitor’s Two typesofbreadloaves A Bakedbreadshowpiece. d90cm. April 2017 April

Gulf Gourmet Gulf 49 SALON CULINAIRE RULES April 2017 Gulf Gourmet

WORLD ASSOCIATION SFEHC FO FO SFEHC SEITEICOS SEITEICOS SALON CULINAIRE RULES

judged. Notes on the Practical utensils will be checked for 6. Written description Cookery Classes suitability. mentioning the theme is These notes pertain to all practical 14. The following types of pre- required. cookery classes. They must be read preparation can be made for 7. Typewritten recipes are in combination with the brief of the the practical classes: required. class entered. > Vegetables/fungi/fruits; 8. Maximum area w70cm x d75 1. The preparation, production washed & peeled – but not cm. and cooking skills of cut up or shaped. each competitor must be > Dough can be pre-prepared. Artistic Display demonstrated during her/his > Basic stocks can be pre- Class 11: Open Showpiece Time in the kitchen prepared. 1. Freestyle presentation. 2. Waste and over-production > Meat may be de-boned and 2. Only showpieces made of will be closely monitored. the bones cut up. edible food material will be 3. Penalty deduction of 05 > Pastry sponge, biscuit, accepted for adjudication. points for waste and over- meringue- can be brought but 3. Frames and wire support are production. no cut allowed but not be exposed. 4. Timing closely monitored. > Fruits pulps- fruits purees 4. Maximum area w60cm x 02 points deduction for may be brought but not as d60cm. each minute that the meal finished sauce 5. Maximum height 75 cm. overdue > Décor elements- 100% made (including base or socle). 5. All food items must be in the salon brought to the venue in > Basic ingredients may be Class 12: Fruits & Vegetable hygienic, chilled containers: pre-weighed or measured out Carving Showpiece Thermo boxes or equivalent. ready for use. 1. To bring already prepared 6. Failure to bring food items in 15. No pre-cooking, poaching one display of fruits and / or hygienic manner will result etc. is allowed. vegetable carving, no visible in disqualification. 16. No ready-made products are supports are permitted. 7. All dishes are to be served allowed. 2. Free style presentation in a style equal to today’s 17. No pork products are 3. Maximum area w60cm x modern presentation trends. allowed. d60cm. 8. Portion sizes must 18. No alcohol is allowed. 4. Maximum height 75 cm. correspond to a three-course 19. If a farce is to be used for (including base or socle). restaurant meal. stuffing, filling, etc., at least 9. Dishes must be presented one of the four portions of Class 13: Practical Fruits & on individual plates with the farce must be prepared Vegetable Carving appropriate garnish not in front of the judges to 1. Freestyle. exceeding 250g total food show the competitor’s skill 2. Two hours duration. weight excluding sauces. 20. Within 10 minutes after 3. Hand carved work from 10. Unless otherwise stated, the end of the competition, competitor’s own fruits / competitors must supply competitors must have the vegetables. their own plates/bowls/ kitchen thoroughly cleaned 4. Competitors to use own platters with which to and tidied and ready for the hand-tools and equipment. present the food. next competitor to use. 5. No power tools permitted. 11. Competitors must bring with 21. Two copies of the recipes 6. Pre-cleaned, peeled material them all necessary mise-en- typewritten are always is allowed, but pre-sliced/ place prepared according required. carved will result in to WACS guidelines in the 22. Submit one copy of the disqualification. hot kitchen discipline (www. recipe to the duty marshal at 7. Each competitor will be worldchefs.org). the cooking station. supplied with a standard 12. Competitors are to provide buffet table on which to their own pots, pans, tools Practical Cookery work. and utensils. Class 14: Beef - Practical Cookery 13. All brought appliances and / US Beef

50 April 2017 Gulf Gourmet

1. Maximum 06 entry per Hotel portions product comes in a 2.25 L container 2. Time allowed for 40 minutes. 9. Typewritten recipes are In addition, contestants will have 3. Prepare and present two required. access to the following: identical main courses using only US Beef as the main Class 17: Cocktail Championship Addendum: - East-Coast

protein item. by MMI Salon Competition 2017 SALON CULINAIRE RULES 4. Any cut of beef with the We’ll be sending the full detail this Venue & Entry: exception of tenderloin, Rib event once the sponsors finalized 1. East- Coast Salon eye and Sirloin can be use. with organizers prior to the event. Competition will held 22nd 5. Present the main courses &23nd of May 2017 on individual plates with Class 18: New Class 2. The venue is “Miramar Beach appropriate garnish and Practical Cookery 2 Different resort AlFarha Ballroom” accoutrements. sandwiches by Unilever Food Fujairah 6. Typewritten recipes are Solutions 3. Free entry for all classes required. Evident of 1. To prepare and present 2 purchase required. different sandwiches, 2 Closing Date portions of each one for 4. Closing date for entries is Class 15: Chicken - Practical judges one for display within 15th of April 2017. However, Cookery / US Poultry 30 minutes many are often fully 1. Maximum 06 entry per 2. 1 vegetarian – 1 non subscribed and closed before Hotel vegetarian the closing date 2. Time allowed for 40 minutes. 3. Unilever products will be 3. Prepare and present two supplied on common table Trophy Entrees identical main courses using Hellman’s Real Mayonnaise, 5. Entrance to best trophy only Chicken leg quarter Coleman’s English Mustard awards, must enter and from US poultry as the main Colman’s Dijon and whole finished all mentioned protein item. grain mustard. The use classes. Trophies are awarded 4. Present the main courses of these ingredients is on the highest aggregate on individual plates with mandatory to be used and points from all three classes. appropriate garnish and failure to use this product 6. Best individual awards, accoutrements. shall result in 50% of the Highest Medal points in 5. Typewritten recipes are judging points being reduced mentioned category required. Evident of 4. Minimum of 3 Unilever 7. Champhions Trophy: purchase required. Products, must be used Best Effort by Individual in the preparation of both Establishments Class 16: Arabic Mezzeh - sandwiches Practical Cookery 5. The sandwich must be Best Gastronomic Chef: 1. Maximum 04 entry per Hotel suitable for a light lunch (Maximum 04 entries per hotel) 2. Time allowed for 60 minutes. 6. The sandwich can be hot or > Class # 01: Three Course 3. Prepare and present for two cold Gourmet Dinner Menu persons. 7. 1 power point will be > Class # 14: US Beef Practical 4. Three types of Hot Mezzeh & available cookery Cold Mezzeh. 8. Plates, equipment and all > Class # 15: US Chicken 5. Only one of following other ingredients must be Practical cookery Mezzeh allowed to present brought by the competitors In-order to qualify for inclusion in (Hummus/Tabbouleh/Baba 9. Type written recipes are the points tally for Best Gastronomic ghanoug/ Fattoush) required. Trophy, competitor must win at least 6. The Mezzeh can be Additional ingredients that will be two Medals. One of which must be representative of any of available on the day in the venue: Gold or Silver medal. following countries: Hellmanns Real Mayonnaise: this > Egypt product comes in a gallon container Best Arabic Cuisinier: (Maximum > Lebanon Colmans English Mustard: we have 04 entries per hotel) > Syria an option to provide these in a 2.25 > Class # 02: Three course > Morocco L container or a 150 g squeezy Arabic dinner menu > Tunisia bottle > Class # 05: An Arabian Feast > Jordan World knorr sauces, Hikory BBQ, Thai > Class # 16: Practical Mezzeh 7. Dishes must be representing Sweet Chili, teriyaki sauce, Knorr In order to qualify for inclusion a variety of cooking methods Basil Pesto in the points tally for Best Arabic and the use of ingredients Colmans Dijon Mustard: this product Cuisenaire Trophy, competitor must use in Arabic restaurants. comes in a 2.25 L container win minimum 02 medals. 8. Present the Mezzeh in equal Colmans Wholegrain Mustard this

51 April 2017 Gulf Gourmet

WORLD ASSOCIATION SFEHC FO FO SFEHC SEITEICOS SEITEICOS SALON CULINAIRE RULES

Best Pastry Chef: (Maximum Champion’s trophy awarded to the Guidance of Emirates Culinary 04 entries per hotel) establishment whose competitors Guild) > Class # 06: Practical Cake gain the highest total combined NB: decoration medal points won from all of their 1. Please read the following > Class # 08: Four Plates of entries. (except Cocktail Event) regulations carefully. The Desserts (International) instructions contained > Class # 10: Friandise/ Judging Guidelines and herein are mandatory. Non- Petit Four/ Pralines & Awarding System compliance with any of the Nougatines > A team of WACS Approved points mentioned could lead In order to qualify for inclusion Judges will adjudicate at all to loss of marks or complete in the points tally for Best Pastry the classes of competition. disqualification. Chef Trophy, competitor must win > After each judging session, 2. The Briefs of the Classes for at least two Medals. One of which the judges will hold a Entry document also forms must be Gold or Silver medal. debriefing sessions at part of these Rules and which each decision. Regulations and must be Best Kitchen Artist: > Competitors will not be read in conjunction with this (Maximum 04 entries per competing against each document. hotel) other rather they will be 3. Other regulations relevant > Class # 11: Open Showpiece striving to reach the best to a particular competition > Class # 12: Fruits possible standard. Judges would appear on the last &Vegetable Carving will then apportion marks page of this document. showpiece that accord with their > Class # 13: Practical Fruits perception of the standard PARTICIPATION & Vegetable Carving reached. The competitor 4. Participation at competition In order to qualify for inclusion in will then receive an award is open to anyone the points tally for Best Kitchen commensurate with his/her professionally employed Artist Trophy, competitor must points tally for the classes. in the preparation of win medals for all three classes. > In theory, therefore, food within UAE and One of which must be Gold or everyone in the particular Internationally. Silver medal. class could be awarded with 5. All classes are for entry by a gold medal. single competitor. Best hygienic Chef: > Conversely, it could be 6. Competitors are restricted > Class # 14: Beef Practical possible that no awards at to one entry per class. Cookery all are made. 7. Competitors are restricted > Class # 15: Chicken to entering a maximum of Practical cookery The scaling for awarding all three classes Best Hygienic Trophy will awarded classes is as follows: 8. Competitors entering to to heights points winner of Beef or Points win Best Category must Chicken Practical cookery 100 - Gold medal with distinction participate fully in every with Certificate. class entered in order to Highest Medal points awards 99 – 90 - Gold medal with qualify. for Individual Classes Certificate 9. Competitors must attend > Class # 03: Three course 89 – 80 - Silver medal with and participate on the time vegetarian menu Certificate allotted to them. > Class # 04: Tapas, Finger 79 – 70 - Bronze medal with food & canapés Certificate COMPETITION ENTRY > Class # 07: Wedding Cake 70 – 50 - Certificate of merit. 10. Competition Fees: East- Three-Tier Coast Culinary &Cocktail > Class # 09: Bread Loaves & Rules and regulations for Competition is Free entry Showpiece Culinary Competition to anyone professionally > Class # 17: Best Bartender VENUE & ENTRY FEES employed in the preparation (Organized by Miramar Al Aqah of food within UAE and Champions Trophy Beach Resort with Advice & Internationally.

52 April 2017 Gulf Gourmet

11. Please note that there are 24. Competitors & Helpers must and regulations of the different forms for different not entered apart from salon competition are observed by classes; ensure that the area (Hotel lobby, Hotel all concerned. correct form is being used. restaurants etc…) 39. Competitors, helpers and 12. Complete the entry form 25. Competition area will be visitors are all obliged to

according to the instructions monitored by East-Coast cooperate with the marshals. SALON CULINAIRE RULES on the form. Event Committee 13. Completed entry form must AWARD send though by Emirates EXHIBITS 40. Gold, silver and bronze Culinary Guild. 26. Each exhibits must be medals and certificates 14. Submit the completed form completely original work, it are awarded solely at the to the organizer before 15th of must not have been displayed discretion of the judges. April 2017. previously. 41. Decisions made from the 27. All exhibits must be of edible judges is final and each CERTIFICATES AND LETTERS OF substance except for framing competitor is required to PARTICIPATION and stands. abide. 15. Ensure that your name 28. It is forbidden to use any living 42. The medals will be present at (clearly written in block entity, depicts religion, nude, the end of the competition. capitals) appears on your seminude or political themes Certificates will be present entry form exactly as you in an exhibit. after the Event (10days of would wish it to appear on 29. All exhibits must be maximum) by the organizer. any certificate, letter of suitable for presentation 43. Special awards will be given participation or posting of as a decorative item in a to all category winners. results. restaurant. 44. Competitors must be 16. Competitors must bring their 30. An exhibit must not carry any dressed with complete items according Food Safety logo or mark of identification uniform when collecting standard. however; they should identify medals. 17. As the event will be held in their own work, if required. 45. Incorrectly dressed the Al Farha Ballroom of the 31. Competitors are responsible competitors are not allowed organizer, official Hygiene for their exhibits and should to access in awarding area. Officer will judge all the live ensure that they are available cooking participants in their proper place for DISCLAIMER judging on the day and time 46. The organizers are entitled THE SECRETARIAT specified. to cancel or postpone 18. Miramar Al Aqah Beach 32. No preparation or finishing of the East Coast Salon Resort & Emirates Culinary exhibits is allowed in any area Competition or alter the Guild is the soul responsible except designated preparation duration, timing or schedule for the organization and area. of any event. administration of the 33. Finished exhibits must 47. The organizer reserved the competition. be placed in the position right to cancel any classes or 19. The competition is governed indicated by the organizer, it limit the number of entries by ECSC according to the rules has submitted for judging. or extend. of the organizing committee 34. Competitors must leave the 48. The organizer will not be 20. Competitors acceptance judging area as soon as their held liable or responsible of participation in the exhibit is in place or when for the loss, damaged of competition will mean instructed To leave. any exhibit, equipment, or as confirmation of their 35. Failure by competitor to personal effects. undertaking to submit register at the specified unconditionally to the time will result in to ENQUIRY jurisdiction of the organizer disqualification. 49. All enquiries must 36. Exhibit which is removed submitted by email to COMPETITORS & HELPERS by competitors without (emiratesculinaryguild@ 21. Each competitor is allowed to permission will not qualify gmail.com / kacprasad@ have one helper to assist in for any awards. miramaralaqah.ae) carrying equipments. No other help is allowed in preparing/ COMPETITION MARSHALS presentation area. 37. A Marshall will recognize 22. Competitor & helper must by the badge displaying the wear appropriate uniform. logo of the organizer. 23. Competitors must register on 38. Marshalls are instructed their given time. to ensure that the rules

53 April 2017 Gulf Gourmet

NEW MEMBERS newmembers

Manika Saxena, Food Service Manager receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel

American Garden started over two American Garden Professional Host decades ago with just one product. American Garden understands that Today we have over 250 products and there are many ingredients that go can be found in supermarkets, kitchen into running a successful business, cabinets and picnic baskets in over 50 especially in the hospitality industry. countries across the Middle East, Africa, We know it’s tough to balance Far East, Asia and Europe. budgets with tight timelines and still that can enrich every moment to make it deliver an exceptionally high standard We believe that food has the power even better- like the icing on a cake! of food. That’s why we’ve developed to bring people together and create a range of products specifically for some of life’s most cherished moments. The world is too exciting to ignore and catering specialists. Professional Whether it’s a birthday, a wedding, we’re here to share its many flavors with Host is a cost- effective solution or a simple family lunch where three you! Today we may be over 25 years made with authentic recipes and the generations squabble over the last piece old, but inside we’ve never felt younger, best ingredients to the highest US of dessert, sharing good food with family bolder, and more adventurous. We have standards. To ensure that you are and friends is a treasured part of life. an appetite for life that helps us look to the perfect host and that every one the future, be more innovative and evolve of your culinary creations is a true That’s why we put our energy into sourcing to meet the needs of people like you. reflection of you, use Professional the best ingredients, finding the most With an attitude that encourages you to Host range from American Garden in authentic recipes and creating products eat well, live well and try everything. your professional kitchen.

54 April 2017 Gulf Gourmet NEW MEMBERS

Rashid Bahar, TSSC Dubai Business Development Manager & Omar Bahar, TSSC Dubai General Manager receiving Emirates Culinary Guild Membership certificate from ECG President Chef Uwe Micheel.

Technical Supplies and Services Co. in the UAE market. TSSC’s aim was L.L.C. (TSSC) was established in 1961 to provide high quality solutions to as a trading company for refrigeration customers while focusing on after- parts and accessories. In 1993, the sales service. company was acquired by Basil Bahar who envisaged a need for a quality This strategy has been, without a service provider for foodservice and doubt, very rewarding as TSSC’s commercial laundry equipment in client list reads like the who’s who the local hospitality and catering and establish a division with the sole of the HORECA industry in Dubai market. In 1994, using the enhanced purpose of providing foodservice which is home to some of the most resources at his disposal and his past and commercial laundry equipment luxurious hotels and restaurant experience, he decided to diversify solutions to developers and operators brands in the world.

55 ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC O“cially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively in‰uencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also in‰uences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% ABOUT GULF GOURMET Most widely read magazine by Chefs & Decision Makers in the GCC O“cially supported by the Emirates Culinary Guild Highest circulation in its category at 6,150 copies per month what’s your GCC market share? Readership estimates of nearly 11, 276 per month Positively in‰uencing the UAE food industry since 2006 The UAE alone has over 750 hotels. Now you do the maths. Recognised by the World Association of Chefs Societies Each hotel has an Executive Chef. The largest body that speaks for this group of Chefs is Circulated at top regional and international culinary events Each Executive Chef has an annual budget. The Emirates Culinary Guild (ECG). It ranges from AED 1 million - US$ 3 million. ECG organises Salon Culinaire at Gulfood Dubai, La Cuisine by SIAL in Abu Dhabi and world-record WHO READS IT? REACH BY COUNTRY There are over 7,000 independent restaurants in breaking food events in the city. Executive Chefs 23% United Arab Emirates 71% the UAE. Senior & Mid-Level Chefs 36% Kingdom of Saudi Arabia 18% Each restaurant has a Head Chef. Gulf Gourmet is the only magazine endorsed Hotel GMs 10% Oman 2% Each Head Chef has an annual budget. by the ECG. Restaurant Owners 15% Qatar 4% It ranges from AED 100,000 - US$ 1 million. It is also in‰uences non-ECG Chefs across the GCC C-Level Executives 2% Kuwait 1% and is distributed at World Association of Chefs Purchase Managers 7% Bahrain 2% Societies events around the globe. Food Industry Leaders 4% United Kingdom 1% Marketing / PR Managers 1% Others 1% Take advantage of our platform. Others 2% Positively impact your market share! Contact us now MARKET SEGMENTATION [email protected] / 050-5045033 5-star Hotels 46% 3/4-star Hotels 19% Independent Restaurants (Elite) 18% Independent Restaurants (Standard) 12% Food Industry Suppliers 3% Large & Medium Food Retailers 2% 58 MEMBER DIRECTORY Tel: 0097148802121,[email protected] Mike Wunsch Tel: 0097148802121,Email:[email protected] Jeyaraman Subramanian Barakat QualityPlus [email protected] Email [email protected], Mob :+971505521849,Phone42675406 K.Narayanan, Manager-Operations International Bakemart Web: www.aramtec.com Email: [email protected] Tel: +97143808444,Mobile:+97150624961, Syed IqbalAfaq,GeneralManager, Arabian AmericanTechnology(ARAMTEC) Email: [email protected] Tel: +961-1-740378/741223751262 Simon Bakht Arab MarketingandFinance,Inc.(AMFI) web: www.americangarden.us Email: [email protected] Mob: +971566441578,556008704 Manager Manika Saxena,FoodService American Garden 050 3561777, Himanshu Chotalia,Tel:043725425/432,Mobile: Al Seer Email: [email protected],www.almaya.ae +97143473500 Mob: +971501550998,Off: Mohamad HajjAli,SalesManager Al MayaHospitality Email: [email protected],www.yesmeat.ae +97165584474 Mob: +971558893131,Off: Sheikh Yasir, OperationsHead Al HalalMeatFactoryLLC www.agthia.com Mail: [email protected] Agthia GroupPJSC,P.O Box37725,AbuDhabi. Consumer BusinessDivision Dinusha Gamage,BrandManager-Foodcategory Agthia ConsumerBusinessDivision Mob: 055-4498282,[email protected] Vivek Jham Mob 050-9121337,[email protected] Anna Petrova Email: [email protected] Mobile: +971.55.220.1475 Syed Masood Advanced BakingConceptLLC(Probake) Mobile:+971 566854836 Phone: +97128138888,Fax:9999 Direct Line:+97128138400. P.O. Box62532,AbuDhabi,UAE Aguirre, Commercial&OperationsDirector Martin Centre Abu DhabiFarmers’Services www.4cornersuae.com Email: [email protected] Phone: +971526475455 Mobile:+97148847248, Marketing Manager/CommericialDirector /MikeWalden Nathalie Hall 4 Corners 2017 April

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Del MonteFoods(U.A.E)FZE Web: www.chefmiddleeast.com Email: [email protected] Tel: +97148159880,Mob:559949297 [email protected] Mob +971508181164,[email protected], Vivette Dilmah Tea Suresh K.P,Mob:+97142671868, Diamond MeatProcessingEst.(AlMasa) [email protected] Tel: (+971)43333801,Mob:+971(0)504583512 Markets Sales Director-Local&Export Souhail Khattab Joanie Dall’anese, Mick Jary, Convotherm/ ManitowocFoodservice www.dilmahtea.com [email protected] Tel: 114822000,114822342 Manager Suren Atukorale,FoodService Pvt.Ltd Ceylon TeaServices Giacomo Bernardelli, Casinetto Trading LLC Office No:+97143311789,[email protected] Hani elKadi,CountryManager Boecker PublicHealthLLC Email: [email protected] Mobile No:0566935596,Office048877940 Yanal Sulieman-CEO,FadiMD Black IrisTrading LLC www.baqermohebi.com [email protected] Mobile No:0558001551,office043237272 SalesManager Radwan Mousselli, Baqer Mohebi Haroon Moeen, BAYARA -GymaFoodIndustriesLLC web: www.elfabco.com Email: [email protected], Tel.: +97148857575, Manager -BeefandVeal Rodrigues, Allwyn Elfab CoLLC Email: [email protected] Mobile: 0505543049,Office:048873644 Andrew Ashnell Ecolab GulfFZE Web: www.sealedair.com Email: [email protected], Tel: +97148819470,Mob:556413048, Samit Sanyal,MarketingDirector-MENEA Diversey GulfFZE +971 50 6554768, [email protected] Chef MiddleEastLLC Tel: (+971)48862677,Mob:+971(0)561743584 [email protected] Tel: +97143419230,Mob:504537712 Email. [email protected],www.bayara.ae Mobile. +971506586546,Tel:48867478 ProjectsManager DivisionManager-Foodservice MarketingManager Managing Director

Email: [email protected] Mob: +971503797164,Office:043402492 Emie Dimmeler web: www.fslfoods.com email: [email protected], Tel: 04-8131500,04-8131504, Syed NajamKazim,GeneralManager [email protected], www.fonterra.com Mob: +971506572303 Tel: +97143388549EXT. 225 Manager-LowerGulf Hany ElSaigh,FoodService Fonterra Brands(MiddleEast)LLC Fax: +97143397262,Mob:561750883 Office No:+97143397279Ext:253 Al Quoz,P.O Box118351,Dubai,UAE Feeroz Hasan,BusinessDevelopmentManager Farm Fresh [email protected], Web:www.fanargroup.ae Braju, FoodTechnologist,Mob:+971554678742, email: [email protected] Mob: +971502638315, Wathew , Salesmanager, Martin email: [email protected] Mob: +971558940169 Nazarii Zubovych, SalesManager, Fanar AlKhaleejTr Web: www.fantco.net TEL: 043391149,Email:[email protected], Thomas Das,ManagingDirector Faisal AlNusifTrading Co.L.L.C Emai: [email protected],Web:www.esf-uae.com Tel: +97142672424 Rodica Olaru,SalesManagerFoodService Emirates SnackFoods Website: www.horecatrade.ae Email: [email protected] T: +97125544882,F:4889 Abu DhabiDistributionCentre: T: +97143403330F: +97143403222 Dubai DistributionCentre: Head office: T: +9714 3388772,F:+97148767 Wael AlJamil,GeneralManagerUAEandOman Horeca Trade Web: www.hifoods-uae.com Mail: [email protected], Tel: +97148829660,Mob:552445368 , DeputyGeneralManager, Ismail Dalli Hi FoodsGeneralTrading L.l.c Website: www.greenhouseuae.com Equipment, Tel:+97165332218, Marc ElFeghali,Sales&BrandManager-Chef’s Greenhouse Golden StarInternational FSL FoodFZE www.foodsource.ae Tel :+97142998829,[email protected], Angus Winterflood,GeneralManager Food SourceInternational +491608024720, Email:[email protected] Sukhdev Singh,CEO,Tel:+49520691525, Food FreshlyAFCGmbH ( DubaiBranch)

Johnson DiverseyGulf Web: www.jmfoodgulf.com 8838238, Email:[email protected], Telephone :+971505516564,Tel:4 RAJAN J.S. JM FOODSLLC Web: www.irinoxprofessional.com Mob: 971553010312,Email:[email protected], Telephone -direct:3904385844, Fadi Achour,CountryManagerMiddleEast IRINOX SPA Web:www.iffco.com Email: [email protected], Mobile: +971555138698,Tel:65029436 Craig Finney,HeadSalesUAE IFFCO www.aramtec.com Times Office,Mob+971507648434, 6936, AlQuozIndustrialAreaNo.1,NearKhaleej Distribution UAEandOman:Aramtec,POBox www.facebook.com/hugfoodservice www.hug-luzern.ch,[email protected], Riyadh Hessian,6102Malters/Switzerland, HUG AG [email protected], Web:www.mkn.eu Tel: +971505587477, Sales MiddleEastandAfrica, Elias Rached,RegionalDirector, NeubauerGmbH&Co MKN MaschinenfabrikKurt Web: www.magentafoods.com Email: [email protected] Mobile: 971-55-1089676,Office:971-4-3623157, Arun KrishnanKS,BusinessHead Mitras InternationalTrading LLC Website: www.qualiko.ae Email: [email protected], Tel: +97145570622,Mob:528754823 Eugene Levterov, SalesDirector MHP FoodTrading LLC Email: [email protected],Website:www.meiko.ae Tel: +97143415172,Mob:+971509895047 Tim Walsh, ManagingDirector MEIKO MiddleEastFZE [email protected] Mobile: 00971551000670 Jamie Ferguson,Tel:0097144331355 Meat LivestockAustralia(MLA) Email :[email protected] Mob:- 00971505548389,Phone:-043477086 GeneralManager–Operations Sagar Surti, Masterbaker [email protected], www.la-patissiere.com Tel: +97143407021,Mob:503034038 Akil Yassine, BDM La PatissiereLLC [email protected], www.lamarquise.ae Tel: +97143433478 MarketingManager Olga Mirtova, La MarquiseInternational www.kerry.comEmail: [email protected], Tel: +97143635900 CommercialSupport Leanne Hart, Kerry [email protected] Mobile No: 050 459 4031, Office No: 04 8819470 Marc Robitzkat Web: www.mgtuae.com +971 43059815,email:[email protected], Horeca Division,Tel:+97143059999, Khaldoun Alnouisser,SeniorSalesManagerof Modern GeneralTrading LLC Managing Director

Email: [email protected] Tel: 97142859686.Mob:971504824369. Daniele Machado Mr PatricioEmail:[email protected] Email: [email protected] T +97144088100,Direct101 Nestlé ProfessionalUAE&Oman Anuj Singh,GeneralOperationsManager Nestlé ProfessionalMiddleEast [email protected],www.muddle-me.com Tel: +97145178111,Mob:502281207 Mr.Craig Burns,Director, Muddle ME Safco InternationalGen.Trdg Co.Llc Email: [email protected] SADIA Web: www.restofair.ae Email: [email protected] Tel: +97172434960 Raphael Saxod,ManagingDirector Restofair RAK Web: www.rational-online.com Email: [email protected], Tel: +97143386615,Mob:505576553 Simon Parke-Davis,Vice PresidentME, Rational International[MiddleEast] Web: www.radikalway.com Email: [email protected] Tel: +97144470449,504742307 Chakradhar, RegionalManager, Radikal FoodsDMCC Web: www.rakrestofair.ae Email: [email protected] Tel: 97172434960,97143285951 Raphael Saxod,ManagingDirector, RAK Porcelain Promar Trading L.L.C. E-mail: [email protected] AMFI, BeirutLebanon 961.1.740393, Mobile:050.358.9197, Bassam Bousaleh,(TEL)961.1.740378,(FAX) Pear BureauNorthwest Email: [email protected] Mobile: +971501592594 Manager Ayman AkramArnous,FoodService One Foods Email: [email protected] Tel: +97148849555,Mobile:504543681 Lorena Joseph Trading CoLLC. Ocean FairInternationalGeneral Web: www.siomorfevres.com [email protected] Email: [email protected], Mob: +971567623162Direct:43380931 Antoine Baroud,ManagingDirector Paolo Preti,RegionalDirectorOfSales SIOM ORFEVRES [email protected] Tel: +97165340841,Mob:566066967 Charbel Khalil,Marketing&SalesManager SHOPPEX TRADINGEST Email: [email protected],www.safcointl.com Ajit SinghSawhney,Tel:+97148702000 , Sales & Marketing Director, Pierre Accad,Sales&MarketingDirector,

Jebel Ali,Dubai,UAE Unilever GulfFZE,P.O Box17055, Web: www.ufs.com Email: [email protected] Mob: +971566821213, Bilal Baig, HeadOfMarketingMEPS Unilever FoodSolutions Mobile: +971 50 6460532, Email: [email protected] Bhushant J.Ghandi Truebell Marketing&Trading Web: www.transmed.com/foodservice Email: [email protected] Mobile: +971505592771 Rana Malki Transmed Overseas email: [email protected],Web:www.tsscdubai.com Tel: +97143431100,Mob:562123282 Eden Nebreja,MarketingManager TECHNICAL SUPPLIES&SERVICESCO.LLC(TSSCDubai) Web: www.tegel.co.nz Mob: +97155631410,email:[email protected] Jake Downes,BrandAmbassador Tegel www.sparrow-international.com [email protected] Tel: +97143404795,Mob:507346161 Fadi Hijazi,SalesManager Sparrow International Web: www.sopexa-me.com/en7/agency_word Tel: 044391722,[email protected] Edwina Salvatori,SeniorAccountManager Sopexa MiddleEast Email: [email protected] Mobile: +971505215702 Saju Abraham,SalesManager Winterhalter ME Mail: [email protected] Ajman, M:+971509664620 Sheikh KhalifaBinZayedStreet,P.O.Box 2257 Sascha Geib Vito KitchenandRestaurantEquipmentTrading U.A.E. email: [email protected],Web:www.vitaimax.com Mobile: +971507013054,5004375 Vitaly Seyba,GeneralManager Vitaimax Trading LLC Mobile: 050.358.9197,[email protected] (TEL) 961.1.740378,(FAX) 961.1.740393 Bedrossian Berta US Poultry Web: www.usapeec.org Email: [email protected], (TEL) +1-770-413-0006,+1-770-413-0007 Jean Murphy, Council) USAPEEC (USAPoultry&EggExport AMFI, BeirutLebanon,[email protected] Fax: +961-1-740393,Mobile:050.358.9197 Bassam Bousaleh,Tel:+961-1-74038/741223 Federation US MeatExport Beirut: 961-740378,email:[email protected] Nina BakhtElHalal,Mobile:050.358.9197, US Dairy Web: www.unitedfoods.ae Mob: +97143382688,[email protected] Mr RudyardTorres Nano,MarketingManager United FoodsCompany April 2017 April

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Fees: Young Member: Junior members will receive a certificate. Senior Members: Above the rank of chef de partie (or senior chef de partie on executive chef’s reconmmendation). Dhs.350/=joining. Includes certificate; member-pin, member medal and ECG ceremonial collar. Dhs. 150/=per year thereafter. Affiliate Member: Dhs.350.00 for the first year. Dhs.300 per year thereafter. Corporate Member Dhs. 20,000 per year Is your message loud and clear?

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PRINT & DIGITAL PUBLISHING 62 MORE THAN A CHEF truly means: we do.Lookwhatthewordcompassion thatsolid andstablefoundationinall Compassion, inessence,isthemost to dowithpity. because, compassionhasgotnothing and workaroundcompassion?Thisis so muchrespectfortheirteaching Daniel GolemanorLorneLadnerearn So howisitthatpeoplelikeDalaiLama, their profession. weak peoplearenotrespectedin wimpy, frailorweak.Asyouknow, Š C 2017 April —Jinpa relieved that suffering and aspirationtosee ofothers suffering of concernforthe endowed withasense a mentalstate Compassion is

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“Every personhasthesamerightaswe“Every dotobehappy andnottosuffer. So Gulf Gourmet Gulf This isthebasisfortruecompassion” COMPASSION It Beginswith On theotherhand,whenyouimmerse to me?”,or“Iamsostupid”. good.” Or“whydoesthisalways happen sabotaging self-talksuchas“Iam no a worktask.Hebeatshimselfupthrough For example,let’s sayChefXYZ failedat workplace, itmustfirstbeginwithyou. be atrulycompassionateleaderatyour compassionate toothers.Remember, this. You mustlove yourownlifetobe tolookwithingain It isimportant your professiondoesnotcomeeasy. Becoming acompassionateleaderin Š Š Š Š Š

and soul It iscaringfromthemind,heart without theegoorjudgement Respectful toyourselfandothers Empowering, tolerantandforgiving action tohelp ofothers,take Recognise suffering to relieveit andthewish Awareness ofsuffering MORE THANACHEF ROHIT BASSI — DalaiLamaXIV can contact him on [email protected] can [email protected] themselves. Youemployees outperform and works acrossindustriestohelp Rohit BassiisthefounderofInLearning better eachmomentofyourlife. and inspireyourselfotherstobe compassion andthusinfluence,invoke, You of toocaneasilyrevivethelostart help. compassionate?”. Itwill “Whyaren’tIntelligence, wemore by DanielGoleman,authorofEmotional others. PleaselistenandseetheTedTalk a yespersontotheneedsandwantsof means tobedisrespectyourselfor nice andfeelingsorryforothers.Itnever others. Ithasnothingtodowithbeing Compassion isnotabouthavingpityon Š Š Š to focusonthreethings: leads toyourownsuccessyoujustneed To gainthisstateofcompassionwhich an acceleratedratetobetteryourself. emotions. Andyourattentionmoves at a habittopassthroughyournegative yourself incompassion,youdevelop

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environmentally responsible, causes. andrespondtohumanitarian shows and Planet programme Chefs have aroletoplay withinandbeyond thekitchen, andourFeedthe SUSTAINABILITY &FEED THE PLANET fromtheworld’s experts. andlearnings opportunities networking Look forward toagathering event and one ofits kind. that is highly anticipated worldwide A bi-annual culinary CONGRESS &EXPO THE WORLDCHEFS competitionjudges.culinary also provides competition framework, guidelines as well as chefs andyoung chefsrespectively. As an the international The Global Chef , Chef and the Global Global Pastry Young ChefChallenges are GLOBAL CHEFCHALLENGECOMPETITIONS services. to findouthow you caneasily benefitfromourcertification Fast to Education Culinary Quality of TrackRecognition us Contact Certification. landmark the from programmes, certification of selection a offers Worldchefs EDUCATION &CERTIFICATION through thesepillars: and dedicated to maintaining is anon-politicalprofessionalchefs organisation countries, representing over 10millionprofessional (Worldchefs) is a global Founded in 1928 in Paris, France, the World Association of Chefs Societies IS WORLDCHEFS THIS contentandarticles. look forward tosharing magazineand withGulfGourmet with thispartnership profession. related totheculinary food, andrepresentstheglobalvoice onallissues WORLDCHEFS andopinionleaderon istheauthority DON´T GETLEFTBEHIND! THE JOIN OF CHEFS WORLD NOW! improving the culinary standards of global cuisines.improving theculinary We accomplishthesegoals WWW.WORLDCHEFS.ORG , President,- ThomasGugler, Worldchefs benchmark for culinary competitions for working chefs, competitions for working for pastry culinary benchmark network of national chefs associations from overnetwork 100 of chefs from international corners oftheworld, corners of chefsfrominternational engages chefs in activeengages chefs ways thattheycanbe authority oncompetitions,authority Worldchefs

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WORLDCHEFS is the authority and opinion leader on food, and represents the global voice on all issues related to the culinary profession. We are very pleased with this partnership with GulfGourmet magazine and THE WORLDCHEFS look forward to sharing content and articles. CALENDAR 2017 - Thomas Gugler, President, Worldchefs GLOBEL CHEFS CHALLENGE REGIONAL SELECTIONS REGIONAL SELECTION ASIA THIS IS WORLDCHEFS Bangkok Thailand 31 May 2017 to 4 June 2017 REGIONAL SELECTION AMERICAS Founded in 1928 in Paris, France, the World Association of Chefs Societies Orlando USA 9-13 July 2017 (Worldchefs) is a global network of national chefs associations from over 100 countries, representing over 10 million professional chefs worldwide. World- REGIONAL SELECTION PACIFIC RIM chefs is a non-political professional organisation dedicated to maintaining Guam 11-13 October 2017 and improving the culinary standards of global cuisines. We accomplish these goals REGIONAL SELECTION AFRICA/MIDDLE EAST through these pillars: Abu Dhabi UAE December 2017 EDUCATION & CERTIFICATION REGIONAL SELECTIONS EUROPE Czech Republic 5-8 October 2017 Worldchefs offers a selection of certification programmes, from the landmark Recognition of Quality Culinary Education to Fast Track Certification. Contact us to find out how you can easily benefit from our certification services. JUDGING SEMINAR ECUADOR – 21 APRIL 2017 GLOBAL CHEF CHALLENGE COMPETITIONS Judging Seminar in Quito The Global Chef , Global Pastry Chef and the Global Young Chef Challenges are NORWAY – 27 APRIL 2017 the international benchmark for culinary competitions for working chefs, pastry Judging Seminar in Oslo chefs and young chefs respectively. As an authority on competitions, Worldchefs also provides competition framework, guidelines as well as seminars to accredit DENMARK – 30 APRIL 2017 culinary competition judges. Judging seminar in Silkeborg

THE WORLDCHEFS CONGRESS & EXPO ARTS & SCIENCE SEMINARS A bi-annual culinary event that is highly anticipated worldwide and one of its kind. SINGAPORE – 27 APRIL 2017 Look forward to a gathering of chefs from international corners of the world, networking opportunities and learnings from the world’s experts. Art&Science Electrolux Seminar

SUSTAINABILITY & FEED THE PLANET TO KEEP UP TO DATE Chefs have a role to play within and beyond the kitchen, and our Feed the VISIT OUR WEBSITE Planet programme shows and engages chefs in active ways that they can be environmentally responsible, and respond to humanitarian causes. WWW.WORLDCHEFS.ORG

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